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Meat Science|October 6, 2014
Qualitative improvement of low meat beef burger using Aloe veraNafiseh Soltanizadeh, Hossein Ghiasi-Esfahani
Meat Science|October 6, 2014
Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysisHongbin Pu, Da-Wen Sun, Ji Ma, et al.
Meat Science|August 10, 2014
Supplemental β-carotene I: effect on plasma vitamin A, growth, performance, and carcass characteristics of feedlot cattleK N Condron, R P Lemenager, M C Claeys, et al.
Meat Science|August 5, 2014
Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: are both events connected?A Villaverde, J Ventanas, M Estévez
Meat Science|August 5, 2014
Effect of dietary linseed on the nutritional value and quality of pork and pork products: systematic review and meta-analysisCarlo Corino, Raffaella Rossi, Susanna Cannata, et al.
Meat Science|August 5, 2014
Evaluation of three vacuum packaging methods for retail beef loin cutsPhillip E Strydom, Michelle Hope-Jones
Meat Science|August 5, 2014
Classification of unaltered and altered dry-cured ham by impedance spectroscopy: a preliminary studyCarlos De Jesús, Guadalupe Hernández-Coronado, Joel Girón, et al.
Meat Science|August 5, 2014
Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat qualityK Nakyinsige, A Q Sazili, I Zulkifli, et al.
Meat Science|July 26, 2014
Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat productsGustavo V Barbosa-Cánovas, Ilce Medina-Meza, Kezban Candoğan, et al.
Meat Science|July 22, 2014
Improving beef color stability: practical strategies and underlying mechanismsSurendranath P Suman, Melvin C Hunt, Mahesh N Nair, et al.
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