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Meat Science|October 25, 2021
Examination of students' willingness to change behaviour regarding meat consumptionMarija Arnaudova, Thomas A Brunner, Franziska GötzeMeat Science|June 28, 2019
Grain grinding size of cereals in complete pelleted diets for growing lambs: Effects on animal performance, carcass and meat quality traitsS Andrés, E Jaramillo, J Mateo, et al.Meat Science|March 9, 2022
MSENet: Marbling score estimation network for automated assessment of Korean beefHyo-Jun Lee, Yeong Jun Koh, Young-Kuk Kim, et al.Meat Science|March 12, 2022
Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storageGökhan Kürşad İncili, Pınar Karatepe, Müzeyyen Akgöl, et al.Meat Science|March 14, 2022
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and timesIshamri Ismail, Young-Hwa Hwang, Allah Bakhsh, et al.Meat Science|March 4, 2022
Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parametersKeshia Broucke, Stephanie Van Weyenberg, Anna Twarogowska, et al.Meat Science|March 5, 2022
Genetic parameters and analysis of factors affecting variations between backfat and Semimembranosus muscle fatty acid composition in heavy pigsMartina Zappaterra, Gennaro Catillo, Domenico Pietro Lo Fiego, et al.Meat Science|March 1, 2022
Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal pattiesRasmi Janardhanan, Paloma Virseda, Nelson Huerta-Leidenz, et al.Meat Science|October 8, 2018
A CT-image based pig atlas model and its potential applications in the meat industryH Ho, H B Yu, L E Gangsei, et al.Meat Science|October 8, 2018
Influence of extending the pre-slaughter interval after second vaccination on the carcass cutting yield and the quality of meat from immunocastrated lambsTersia Needham, Helet Lambrechts, Louwrens HoffmanPageof 866