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Meat Science|May 4, 2019
Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked hamGiuseppe Di Vita, Simone Blanc, Filippo Brun, et al.
Meat Science|April 14, 2019
Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausagesXuping Wang, Mingying Xu, Jingrong Cheng, et al.
Meat Science|June 3, 2019
Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern SpainNatalia Prado, Marta Sampayo, Pelayo González, et al.
Meat Science|June 3, 2019
Tough aged meat presents greater expression of calpastatin, which presents postmortem protein profile and tenderization related to Nellore steer temperamentGiancarlo de Moura Souza, Marcelo Aranda da Silva Coutinho, Patricia Maloso Ramos, et al.
Meat Science|October 16, 2021
Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviationsShannon M Cruzen, Hayriye Cetin-Karaca, Rodrigo Tarté, et al.
Meat Science|October 16, 2021
Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributesElaine M LaRoche, Wan Jun Wu, Patricia Garcia, et al.
Meat Science|October 16, 2021
Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meatYang Wang, Xiaojing Tian, Xinzhu Liu, et al.
Meat Science|February 5, 2022
Consumer attitudes towards farm animal welfare in Argentina, Chile, Colombia, Ecuador, Peru and Bolivia: A segmentation-based studyLaura X Estévez-Moreno, Genaro C Miranda-de la Lama, Giuliana G Miguel-Pacheco
Meat Science|February 1, 2022
Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beefDamla Gumus, Mevlude Kizil
Meat Science|April 23, 2022
Isotopic and elemental characterization of Romanian pork meat in corroboration with advanced chemometric methods: A first exploratory studyGabriela Cristea, Cezara Voica, Ioana Feher, et al.
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