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Meat Science|March 14, 2016
Application of small angle X-ray scattering synchrotron technology for measuring ovine meat qualityJ M Hoban, D L Hopkins, N Kirby, et al.
Meat Science|June 24, 2016
Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaksA Sakowska, D Guzek, D Głąbska, et al.
Meat Science|June 21, 2016
Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)Laura Lorido, Joanne Hort, Mario Estévez, et al.
Meat Science|May 24, 2016
Effect of fresh pork meat conditioning on quality characteristics of salamiCristina Alamprese, Lorenzo Fongaro, Ernestina Casiraghi
Meat Science|July 3, 2016
Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processingInna Petrova, Ignat Tolstorebrov, Leticia Mora, et al.
Meat Science|November 13, 2015
Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parametersT G O'Quinn, D R Woerner, T E Engle, et al.
Meat Science|November 12, 2015
Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality GradesJ F Legako, T T N Dinh, M F Miller, et al.
Meat Science|November 8, 2015
Evaluation of carcass traits and meat characteristics of Guzerat-crossbred bullsFrederico B Diniz, Severino D J Villela, Mário H F Mourthé, et al.
Meat Science|November 9, 2013
Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bagHelena Stenström, Xin Li, Melvin C Hunt, et al.
Meat Science|November 9, 2013
Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from Ningxia Tan sheepXiaoguang Gao, Zhenyu Wang, Jing Miao, et al.
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