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Meat Science|December 7, 2015
Whole grains in the finishing of culled ewes in pasture or feedlot: Performance, carcass characteristics and meat qualityAna Paula Burin Fruet, Flávia Santi Stefanello, Adriano Garcia Rosado Júnior, et al.Meat Science|November 25, 2015
Dynamics of Listeria monocytogenes colonisation in a newly-opened meat processing facilityAndrei Sorin Bolocan, Anca Ioana Nicolau, Avelino Alvarez-Ordóñez, et al.Meat Science|November 28, 2015
A rapid method for the nonselective enumeration of Yersinia enterocolitica, a foodborne pathogen associated with porkHaoran Wang, Jon Palmer, Steve FlintMeat Science|December 1, 2015
Prediction of pork color attributes using computer vision systemXin Sun, Jennifer Young, Jeng Hung Liu, et al.Meat Science|February 15, 2016
Online monitoring of red meat color using hyperspectral imagingMohammed Kamruzzaman, Yoshio Makino, Seiichi OshitaMeat Science|October 24, 2017
Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meatY Yagoubi, M Joy, G Ripoll, et al.Meat Science|October 25, 2017
Differential expression of extracellular matrix and integrin genes in the longissimus thoracis between bulls and steers and their association with intramuscular fat contentsSeung Ju Park, Hyeok Joong Kang, Sangweon Na, et al.Meat Science|July 28, 2022
Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezingJing Lu, Ying Wang, Bo Chen, et al.Meat Science|June 26, 2018
On farm factors increasing dark cutting in pasture finished beef cattleK M W Loudon, I J Lean, D W Pethick, et al.Meat Science|May 29, 2018
Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extractSerap Cosansu, Vijay K JunejaPageof 867