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Meat Science|October 14, 2022
Emerging market for pork with animal welfare attribute in China: An ethical perspectiveYaoming Liang, Yanjie Xu, Debao Lai, et al.
Meat Science|September 4, 2022
Whole transcriptome analyses and comparison reveal the metabolic differences between oxidative and glycolytic skeletal muscles of yakXiaoyun Wu, Xuelan Zhou, Min Chu, et al.
Meat Science|October 24, 2022
High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50Jordana Lima da Rosa, Juan Dario Rios-Mera, Carmen Josefina Contreras Castillo, et al.
Meat Science|November 5, 2022
Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef qualityBo Zou, LeLe Shao, Qianqian Yu, et al.
Meat Science|September 20, 2022
Nondestructive detection and visualization of protein oxidation degree of frozen-thawed pork using fluorescence hyperspectral imagingJiehong Cheng, Jun Sun, Kunshan Yao, et al.
Meat Science|September 1, 2022
Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat productsPriscila Dinah de Araújo, Wilma Maria Coelho Araújo, Luís Patarata, et al.
Meat Science|January 13, 2022
Impact of replacing pork backfat with rapeseed oleosomes - Natural pre-emulsified oil - On technological properties of meat model systemsMarie Anna Dominique Bibat, Mary Jasmin Ang, Jong-Bang Eun
Meat Science|September 5, 2022
The relative importance of eating quality and carcass yield in determining beef carcass valueP McGilchrist, R P Polkinghorne, C R Smith, et al.
Meat Science|October 26, 2021
Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursorsLei Li, Laura Perea-Sanz, José Javier López-Díez, et al.
Meat Science|February 14, 2022
Identification of differentially expressed genes in early-postmortem Semimembranosus muscle of Italian Large White heavy pigs divergent for glycolytic potentialRoberta Davoli, Jacopo Vegni, Alberto Cesarani, et al.
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