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Meat Science|February 5, 2016
Evaluation of different strategies to mask boar taint in cooked sausageB Martínez, B Rubio, C Viera, et al.
Meat Science|February 14, 2016
Effects of pre-slaughter diet/management system and fasting period on physiological indicators and meat quality traits of lambsSerhat Karaca, Sibel Erdoğan, Dilek Kor, et al.
Meat Science|February 14, 2016
Feed efficiency indexes and their relationships with carcass, non-carcass and meat quality traits in Nellore steersM L Nascimento, A R D L Souza, A S Chaves, et al.
Meat Science|March 1, 2016
Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storageXianchao Feng, Chenyi Li, Xu Jia, et al.
Meat Science|March 2, 2016
The application of biosensors for drip loss analysis and glycolytic potential evaluationWiesław Przybylski, Barbara Sionek, Danuta Jaworska, et al.
Meat Science|March 2, 2016
Fatty acid profile of beef from immunocastrated (BOPRIVA(®)) Nellore bullsNayara Andreo, Ana Maria Bridi, Adriana Lourenço Soares, et al.
Meat Science|February 25, 2016
Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf lifeC Guerra-Rivas, C Vieira, B Rubio, et al.
Meat Science|March 4, 2016
Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperatureChris Kerth
Meat Science|March 7, 2016
A note comparing the welfare of Zebu cattle following three stunning-slaughter methodsJ E G Neves, M J R Paranhos da Costa, R O Roça, et al.
Meat Science|March 7, 2016
Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef pattiesHyun-Wook Kim, Danika K Miller, Yong Jae Lee, et al.
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