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Meat Science|February 26, 2019
Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meatTersia Needham, Johannes G Laubser, Radim Kotrba, et al.
Meat Science|February 26, 2019
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory propertiesVitor A S Vidal, João P Biachi, Camila S Paglarini, et al.
Meat Science|March 9, 2019
Biochemical alterations in the Musculus triceps brachii and Musculus longissimus thoracis during early postmortem period in pigsC Krischek, J Popp, A R Sharifi
Meat Science|March 12, 2017
Effect of nitrate on residual nitrite decomposition rate in cooked cured porkMasahiro Waga, Shiro Takeda, Ryoichi Sakata
Meat Science|February 8, 2017
Kosher slaughter paradigms: Evaluation of slaughterhouse inspection proceduresGiancarlo Bozzo, Angela Di Pinto, Elisabetta Bonerba, et al.
Meat Science|March 22, 2017
Effects of long spray-chilling on water pocket development in ribeyesA S de Mello, T P Ringkob, Y Yeh
Meat Science|March 22, 2017
Herd-specific random regression carcass profiles for beef cattle after adjustment for animal genetic meritTanya M Englishby, Kirsty L Moore, Donagh P Berry, et al.
Meat Science|February 5, 2021
The potential for dual energy X-ray absorptiometry to predict lamb eating qualityF Anderson, C Payne, L Pannier, et al.
Meat Science|April 3, 2025
Investigating the potential of NIR spectroscopy for quality assessment of vacuum-packed and unpackaged sliced Iberian hamJesús Galán-Romero, María Teresa Sánchez, Irina Torres-Rodríguez, et al.
Meat Science|April 22, 2025
Carcass quality of immunocastrated boars - A retrospective analysis of slaughterhouse dataSophie Asanger, Mandes Verhaagh, Yury Zablotski, et al.
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