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Journal of Muscle Foods is a peer-reviewed journal published by Wiley, covering Meat and Animal Product Quality, Animal Nutrition and Physiology, Protein Hydrolysis and Bioactive Peptides.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Journal of Muscle Foods 12 (3): 45–58.
Formats any DOI in Journal of Muscle Foods style. No sign-up. |
| Publishes research in | Meat and Animal Product Quality Animal Nutrition and Physiology Protein Hydrolysis and Bioactive Peptides Advanced Chemical Sensor Technologies Sensory Analysis and Statistical Methods |
| ISSN | 1046-0756 |
| h-index | 54 |
| i10-index | 333 |
| Total citations | 12,828 |
| Top institutions publishing here | University of Illinois Urbana-Champaign |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
ABSTRACT The color of fresh meat is an extremely important characteristic influencing the consumer's purchase decision. The stability of pigments in meat is highly variable and is governed by a variety of factors. The effects of exogenous factors (i.e., storage and display conditions) have been well researched. The control of these variables currently offers the…
ABSTRACT Threshold Warner‐Bratzler shear (WBS) values were determined by regression analysis of WBS force values and trained sensory panel overall tenderness ratings of beef top loin steaks from A‐ and B‐maturity carcasses (n = 678). Guidelines for retail and foodservice beef were based on 50 and 68% confidence levels, respectively, for overall tenderness ratings of…
ABSTRACT The postmortem meat tenderizing process is complex and not fully understood. The nature of changes associated with the improvement in tenderness and the exact mechanisms involved are still unknown. Based on relevant evidence, old and new, this review attempts to clarify the statement of our knowledge of these aspects. Of the different biochemical and…
ABSTRACT This paper is a review of current knowledge about genetic effects on technological and eating qualities of pork. These effects have been recognized as primordial sources of variation of meat quality in the porcine species. Nevertheless, some significant advances have recently been obtained in this area. This literature survey reveals that: The halothane sensitivity…
ABSTRACT Effects of substituting added water (AW) for fat on textural and sensory properties of bologna ranging from 30%fat‐10%AW to 5%fat‐35%AW. Sensory springiness, firmness, and cohesiveness increased with higher protein content ( P < 0.05). Instron fracturability and hardness were affected more by AW than fat and were lower ( P < 0.05) for the…
