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Meat Science|October 13, 2014
Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripeningMarianthi Sidira, Panagiotis Kandylis, Maria Kanellaki, et al.
Meat Science|October 13, 2014
The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršutCarolina Pugliese, Francesco Sirtori, Martin Škrlep, et al.
Meat Science|November 7, 2020
A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail displayZhaoming Wang, Juncai Tu, Hui Zhou, et al.
Meat Science|November 8, 2020
Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture developmentE Coll-Brasas, P Gou, J Arnau, et al.
Meat Science|November 8, 2020
The dry aged beef paradox: Why dry aging is sometimes not better than wet agingNino Terjung, Franziska Witte, Volker Heinz
Meat Science|September 9, 2020
Effect of long-term dietary probiotic Lactobacillus reuteri 1 or antibiotics on meat quality, muscular amino acids and fatty acids in pigsZhimei Tian, Yiyan Cui, Huijie Lu, et al.
Meat Science|September 5, 2020
Contemporary chemical lean determination used in the Australian meat processing industry: A method comparisonPeter Watkins, Katherine Stockham, Sarah Stewart, et al.
Meat Science|November 13, 2020
Gender effects on pork quality and calpain-1 and calpastatin gene expression in male pig muscleÉvelyn Rangel Dos Santos, Ana Maria Bridi, Caio Abércio da Silva, et al.
Meat Science|February 15, 2020
Effect of trub and/or linseed dietary supplementation on in vivo oxidative status and some quality traits of rabbit meatSimona Mattioli, Cesare Castellini, Simone Mancini, et al.
Meat Science|February 17, 2020
Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsionsTae-Kyung Kim, Hae-In Yong, Samooel Jung, et al.
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