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Meat Science|December 12, 2018
Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef pattiesM C Colle, R P Richard, D M Smith, et al.Meat Science|March 24, 2018
Associations among animal, carcass, muscle characteristics, and fresh meat color traits in Charolais cattleMohammed Gagaoua, Brigitte Picard, Valérie MonteilsMeat Science|January 26, 2019
Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storageMingcheng Zhang, Xiufang Xia, Qian Liu, et al.Meat Science|November 2, 2019
Polish consumer categorisation of grilled beef at 6 mm and 25 mm thickness into quality grades, based on Meat Standards Australia methodologyGrzegorz Pogorzelski, Katarzyna Woźniak, Rod Polkinghorne, et al.Meat Science|February 12, 2019
Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analysesHyun Jung Lee, Juhui Choe, Minsu Kim, et al.Meat Science|February 8, 2018
Modeling the effect of oregano essential oil on shelf-life extension of vacuum-packed cooked sliced hamNatielle Maria Costa Menezes, Wiaslan Figueiredo Martins, Daniel Angelo Longhi, et al.Meat Science|February 8, 2018
The effect of dietary energy content on quality characteristics of Boer goat meatTertius S Brand, Daniel A Van Der Merwe, Louwrens C Hoffman, et al.Meat Science|February 8, 2018
Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imagingHongzhe Jiang, Seung-Chul Yoon, Hong Zhuang, et al.Meat Science|February 8, 2018
Presence of oxygen and mitochondria in skeletal muscle early postmortemEric M England, Sulaiman K Matarneh, Rachel M Mitacek, et al.Meat Science|January 26, 2018
Identification of ground meat species using near-infrared spectroscopy and class modeling techniques - Aspects of optimization and validation using a one-class classification modelL Pieszczek, H Czarnik-Matusewicz, M DaszykowskiPageof 866