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Meat Science|September 7, 2012
Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnutC Pugliese, F Sirtori, A Acciaioli, et al.Meat Science|August 11, 2012
Innovations and trends in meat consumption: an application of the Delphi method in SpainAntonio Chamorro, Francisco J Miranda, Sergio Rubio, et al.Meat Science|March 27, 2021
Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loinStephanie M Fowler, David Wheeler, Stephen Morris, et al.Meat Science|August 23, 2020
The impact of lamb cleanliness and line speed on the effectiveness of steam vacuum and carcass wash as decontamination methods after slaughterSandra da Silva, Karim FaragMeat Science|July 19, 2020
Zilpaterol hydrochloride lowers marbling score by dilution of marbling and depression of intramuscular adipocyte volume in M. longissimus dorsi of beef steersCarolina L Gonzales, Ty E Lawrence, John P Hutcheson, et al.Meat Science|July 19, 2020
Effects of penetrating captive bolt gun model and number of stuns on stunning-related variables of cattle in a commercial slaughter facilityRenan Regatieri Casagrande, Lacey Alexander, Lily Nowell Edwards-CallawayMeat Science|July 21, 2020
Use of lucerne hay in ruminant feeds to improve animal productivity, meat nutritional value and meat preservation under a more variable climateEric N Ponnampalam, Frank R Dunshea, Robyn D WarnerMeat Science|April 2, 2021
Assessment of the potential use of MALDI-TOF MS for the identification of bacteria associated with chilled vacuum-packaged lamb meatMohammed Altakhis, Christopher J Pillidge, A Mark Osborn, et al.Meat Science|June 30, 2020
Effects of NaCl substitutes on physicochemical properties of salted porkDong Zhang, Hongjun Li, Zefu Wang, et al.Meat Science|June 30, 2020
Utilization of optimized processing conditions for high yield synthesis of conjugated linoleic acid by L. plantarum AB20-961 and L. plantarum DSM2601 in semi-dry fermented sausageCem Okan Özer, Birol KılıçPageof 866