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Meat Science|December 8, 2022
Prophylactic efficacy of Lactobacillus curvatus B67-derived postbiotic and quercetin, separately and combined, against Listeria monocytogenes and Salmonella enterica ser. Typhimurium on processed meat sausageSazzad Hossen Toushik, Kyeongjun Kim, Sang-Hyeok Park, et al.
Meat Science|December 13, 2022
Can botanically-diverse pastures positively impact the nutritional and antioxidant composition of ruminant meat? - Invited reviewMichelle Kearns, Eric N Ponnampalam, Jean-Christophe Jacquier, et al.
Meat Science|December 9, 2022
Nannochloropsis oceanica microalga feeding increases long-chain omega-3 polyunsaturated fatty acids in lamb meatA C M Vítor, M Godinho, A E Francisco, et al.
Meat Science|October 17, 2020
Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraudAlastair Ross, Carl Brunius, Olivier Chevallier, et al.
Meat Science|May 27, 2021
Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cookingZahra B Naqvi, Michael A Campbell, S Latif, et al.
Meat Science|December 28, 2020
A prototype rapid dual energy X-ray absorptiometry (DEXA) system can predict the CT composition of beef carcasesH Calnan, A Williams, J Peterse, et al.
Meat Science|December 29, 2020
Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strainWolfmann A Oliveira, Alba R P Rodrigues, Fabiano A Oliveira, et al.
Meat Science|December 8, 2020
Fatty acid composition, shelf-life and eating quality of beef from steers fed corn or wheat dried distillers' grains with solubles in a concentrate supplement to grass silageSaheed A Salami, Michael N O'Grady, Giuseppe Luciano, et al.
Meat Science|December 14, 2020
Using dual energy X-ray absorptiometry to estimate commercial cut weights at abattoir chain-speedG E Gardner, F Anderson, C Smith, et al.
Meat Science|October 4, 2020
Perception of beef quality for Spanish and Brazilian consumersBruna Boito, Eduardo Lisbinski, Maria Del Mar Campo, et al.
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