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Meat Science|October 8, 2018
Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cutsC C Perham, C L Gifford, D R Woerner, et al.Meat Science|October 18, 2019
Presence of lipid oxidation products in swine diet lowers pork quality and stability during storageFolagbayi K Arowolo, Xing Yang, Morgan E Blaser, et al.Meat Science|August 25, 2018
Rabbit meat in need of a hat-trick: from tradition to innovation (and back)Massimiliano Petracci, Francesca Soglia, Frédéric LeroyMeat Science|August 28, 2018
Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausageXiaoxi Wang, Yangyang Xie, Xingmin Li, et al.Meat Science|September 16, 2018
Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperaturesIftikhar Ali Khan, Dongmei Liu, Mingjun Yao, et al.Meat Science|September 17, 2018
Differences between porcine longissimus thoracis and semitendinosus intramuscular fat content and the regulation of their preadipocytes during adipogenic differentiationFen-Fen Chen, Ying-Qian Wang, Guo-Rong Tang, et al.Meat Science|September 17, 2018
Suggestion for a subdivision of processed meat products on the Danish market based on their content of carcinogenic compoundsHeddie Mejborn, Max Hansen, Anja Biltoft-Jensen, et al.Meat Science|July 1, 2019
Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinationsBenjamin W B Holman, Eric N Ponnampalam, Ashleigh K Kilgannon, et al.Meat Science|April 24, 2018
Predicting pork loin intramuscular fat using computer vision systemJ-H Liu, X Sun, J M Young, et al.Meat Science|April 24, 2018
Use of visible and near infrared reflectance spectra to predict lipid peroxidation of light lamb meat and discriminate dam's feeding systemsG Ripoll, S Lobón, M JoyPageof 866