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Meat Science|April 26, 2016
Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayedL B Pouzo, N E Zaritzky, E Pavan, et al.
Meat Science|April 27, 2016
Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cutMirae Oh, Eun-Kyung Kim, Byong-Tae Jeon, et al.
Meat Science|April 27, 2016
Consumer facial expression in relation to smoked ham with the use of face reading technology. The methodological aspects and informative value of research resultsEliza Kostyra, Michał Rambuszek, Bożena Waszkiewicz-Robak, et al.
Meat Science|April 28, 2016
Bacteriocins from lactic acid bacteria and their applications in meat and meat productsWeerapong Woraprayote, Yuwares Malila, Supaluk Sorapukdee, et al.
Meat Science|May 11, 2016
Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overviewDeclan J Troy, Kumari Shikha Ojha, Joseph P Kerry, et al.
Meat Science|April 19, 2016
Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation methodGheorghe Valentin Goran, Liliana Tudoreanu, Elena Rotaru, et al.
Meat Science|April 20, 2016
Chinese ethnic meat products: Continuity and developmentWeicai Zeng, Wenting Wen, Yue Deng, et al.
Meat Science|May 2, 2016
Factors influencing internal color of cooked meatsSurendranath P Suman, Mahesh N Nair, Poulson Joseph, et al.
Meat Science|May 2, 2016
A sub-minute CZE method to determine nitrate and nitrite in meat products: An alternative for routine analysisFabiana Della Betta, Lais Morilla Pereira, Mariana Araújo Siqueira, et al.
Meat Science|May 3, 2016
Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meatNikki E Neethling, Surendranath P Suman, Gunnar O Sigge, et al.
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