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Meat Science|March 11, 2015
Effect of pulsed electric field treatment on hot-boned muscles of different potential tendernessVia Suwandy, Alan Carne, Remy van de Ven, et al.
Meat Science|May 31, 2014
Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: a reviewJohn Mills, Andrea Donnison, Gale Brightwell
Meat Science|August 21, 2012
Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oilM H Najafi, S Zeinoaldini, M Ganjkhanlou, et al.
Meat Science|October 2, 2012
Effects of chilling methods and hot-boning on quality parameters of M. longissimus lumborum from Bos indicus Nelore steerManuel Pinto Neto, Nelson J Beraquet, Susana Cardoso
Meat Science|October 2, 2012
The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausagesBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.
Meat Science|April 29, 2023
Effect of dietary Agriophyllum squarrosum on average daily gain, meat quality and muscle fatty acids in growing Tan lambsYanping Liang, Dan Jiao, Xia Du, et al.
Meat Science|May 19, 2023
Evaluating the effect of temperature and multiple bends on an automated pork belly firmness conveyor belt classification systemX Wei, B Bohrer, B Uttaro, et al.
Meat Science|May 20, 2023
A horse on your plate? A cluster analysis of French consumers hippophagy acceptanceMaxime Sebbane, Céline Vial, Arnaud Lamy
Meat Science|February 4, 2015
Prediction of pork quality at the slaughter line using a portable Raman deviceRico Scheier, Martin Scheeder, Heinar Schmidt
Meat Science|June 29, 2014
Carcass yields and meat quality characteristics of adult emus (Dromaius novaehollandiae) transported for 6h before slaughterDeepa G Menon, Darin C Bennett, Bethany Uttaro, et al.
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