Lonergan, "Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes," Meat Science
Bannalikar, "Molecular detection of meat animal species targeting MT 12S rRNA gene," Meat Science
in combination with vegetable oil supplementation on lamb meat quality," Meat Science
Irie, "Differential scanning calorimetry of porcine adipose tissues," Meat Science
Among the areas they explore are meat sustainability and role of meat science
in a challenging global environment, meat science
and impact, technological demands in meat processing: an Asian perspective, scientific developments underpinning meat safety, consumer aspects: marketing and perspectives, developments in meat packaging, and meat and health: sustaining healthy protein sources.
Thus, the production of consistently tender meat is of primary concern to meat science
and the meat industry.
In order to develop the meat industry, the UVAS has established a Department of Meat Science
and Technology (MST) which is first of its kind in Pakistan, he claimed.
Attended by culinary students, F&B, retail and industry professionals, the seminar included modules on meat science
, butchery skills and cutting techniques, Australian red meat attributes including supply chain and matching correct cooking methods to different cuts of meat.
Previous work in our lab used Escherichia coli O157:H7 in beef broth medium supplemented with a series of carbon and nitrogen sources to identify candidates for biofilm reduction [Lynnes et al., Meat Science
The findings are published in the journal Meat Science
. ( ANI )
Preservation technologies for fresh meat: A review, Meat Science
, 86: 119-128.
Staruch, "The influence of antemortem treatment on relationship between pH and tenderness ofbeef,' Meat Science
Dr Jane Collins has served as an expert scientific spokesperson on a range of topics including: food science and nutrition-dietary guidance; meat science
; food safety; food labelling and claims; food regulations and international food trade.
compile 14 chapters on camel meat and meat products, for researchers and students of meat science
and agriculture, extension personnel working with camel herders, food scientists, and biology, animal science, and veterinary technology students.