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Meat Science|March 18, 2022
Effects of partial substitution of grain by agroindustrial byproducts and sunflower seed supplementation in beef haylage-based finisher diets on growth, in vitro methane production and carcass and meat qualityJosé Santos-Silva, Alexandra Francisco, Ana Paula Portugal, et al.
Meat Science|March 19, 2022
Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steersW Barragán-Hernández, P L A Leighton, O López-Campos, et al.
Meat Science|April 26, 2022
Color attributes and myoglobin chemistry exhibit relationships with tenderness and calpain-1 abundance in postmortem Longissimus lumborum muscles from Holstein heifersJade V Cooper, Surendranath P Suman, Katelyn S Burdick, et al.
Meat Science|March 17, 2022
Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditionsXiaoyin Yang, Yi Zhang, Xin Luo, et al.
Meat Science|March 29, 2022
There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rankBenjamin W B Holman, Suzanne I Mortimer, Stephanie M Fowler, et al.
Meat Science|April 14, 2022
Application of bi-layers active gelatin films for sliced dried-cured Coppa conservationCarla Giovana Luciano, Larissa Tessaro, Jeannine Bonilla, et al.
Meat Science|April 12, 2022
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A reviewKe Wang, Yan Li, Yimin Zhang, et al.
Meat Science|September 1, 2018
Application of tension to prerigor goat carcasses to improve cooked meat tendernessKelsey L Basinger, Bruce C Shanks, Jason K Apple, et al.
Meat Science|September 2, 2018
Changes in pH, colour and the microbiology of black wildebeest (Connochaetes gnou) longissimus thoracis et lumborum (LTL) muscle with normal and high (DFD) muscle pHNompumelelo Shange, Pieter Gouws, Louwrens C Hoffman
Meat Science|September 10, 2018
Effect of dietary neutral detergent fibre source on lambs growth, meat quality and biohydrogenation intermediatesJosé Santos-Silva, Alexandra Francisco, Susana P Alves, et al.
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