Synopsis One of the most frequently eaten types of shellfish is shrimp. It is very nutritious and offers large concentrations of several nutrients not available in many other foods, such…

SynopsisThere is a general agreement in the literature that intramuscular fat content increases flavor and juiciness (Corbin et al., 2015; Emerson et al., 2013; O'Quinn et al., 2012; Savell et…

SynopsisDemands for products of animal origin are increasing worldwide owing to the significant growth in the human population and changes in the health, wealth and life expectancy of people. Science…

SynopsisMeat tenderness is definitely a very important market attribute and so describing the different processes concerning meat tenderness gives hints on enhancing the consistency and value of meat. It is…

SynopsisMeat is certainly a valuable source of nutrients vital to the survival of humans. Islamic halal and Jewish kosher slaughter have become a growing priority in the global meat industry, primarily because…

This fortnightly newsletter was curated and edited by: Dr. J.W. Holloway, Dr.  Jianping Wu, Dr. Gregory Bedecarrat and their TeamsSynopsisPerhaps the earliest indicator of the quality of the eating experience expected is how the…

This fortnightly newsletter was curated and edited by: J.W. Holloway and his Team Synopsis Volume II of Red Meat Science and Production addresses the character of red meat that can…

This fortnightly newsletter was curated and edited by: J.W. Holloway and his Team SynopsisRuminant livestock production has been identified as a significant contributor to greenhouse gas emissions (Gerber et al.,…

This fortnightly newsletter was curated and edited by: J.W. Holloway and his Team SynopsisDifferent inclusion rates of oregano essential oil (OEO) were investigated for their effects on ruminal in vitro…

This fortnightly newsletter was curated and edited by: J.W. Holloway and his TeamSynopsisIn 2015, an agreement was reached by the United Nations Framework Convention on Climate Change (UNFCCC) in Paris…