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Meat Science|January 29, 2017
Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristicsLene Meinert, Birgitte Lund, Camilla Bejerholm, et al.
Meat Science|March 12, 2019
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail displayTharcilla I R C Alvarenga, David L Hopkins, Eduardo M Ramos, et al.
Meat Science|September 11, 2019
The effects of season and post-transport rest on alpaca (Vicunga pacos) meat qualityTamara E Biffin, David L Hopkins, Russell D Bush, et al.
Meat Science|September 13, 2019
Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KClSuelem Lima da Silva, José Manuel Lorenzo, Juliana Missio Machado, et al.
Meat Science|September 15, 2019
Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaksXianqin Yang, Hui Wang, Madhu Badoni, et al.
Meat Science|August 16, 2019
Inactivation of Yersinia enterocolitica and Brochothrix thermosphacta on pork by UV-C irradiationJulia Reichel, Corinna Kehrenberg, Carsten Krischek
Meat Science|March 6, 2019
Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hamsMarielle Maria de Oliveira Paula, Gabriela de Barros Silva Haddad, Lorena Mendes Rodrigues, et al.
Meat Science|February 21, 2019
The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like porkXu Zequan, Wang Zirong, Li Jiankun, et al.
Meat Science|February 21, 2019
Detectability of the degree of freeze damage in meat depends on analytic-tool selectionBjørg Egelandsdal, Sisay Mebre Abie, Stefania Bjarnadottir, et al.
Meat Science|February 25, 2019
Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin compositesGiselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, Lorena Mendes Rodrigues, et al.
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