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Meat Science
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Meat Science
IF:7.09
CiteScore:12.6
Articles:282
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and stored
Published: 1 July 2013
DOI: 10.1016/j.meatsci.2013.03.011
Marsha L. Sickler , James R. Claus , Norman G. Marriott , William N. Eigel , Hengjian Wang
Marsha L. Sickler , James R. Claus , Norman G. Marriott , William N. Eigel , Hengjian Wang