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Meat Science|February 15, 2015
Effects of dietary pomegranate seed pulp on oxidative stability of kid meatA Emami, M H Fathi Nasri, M Ganjkhanlou, et al.
Meat Science|April 18, 2021
Performance of different portable and hand-held near-infrared spectrometers for predicting beef composition and quality characteristics in the abattoir without meat samplingNageshvar Patel, Hugo Toledo-Alvarado, Giovanni Bittante
Meat Science|October 16, 2012
Prevalence of extended-spectrum β-lactamase-producing Enterobacteriaceae in meat products sold in Navarra, SpainElena Ojer-Usoz, David González, Ana Isabel Vitas, et al.
Meat Science|October 16, 2012
Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storageS Andrés, M L Tejido, R Bodas, et al.
Meat Science|September 18, 2012
Measurement of meat color using a computer vision systemAntonio Girolami, Fabio Napolitano, Daniela Faraone, et al.
Meat Science|June 2, 2014
Quantification of the effects of castration on carcass and meat quality of sheep by meta-analysisJames Sales
Meat Science|June 2, 2014
Effects of subprimal type, quality grade, and aging time on display color of ground beef pattiesC M Garner, J A Unruh, M C Hunt, et al.
Meat Science|June 2, 2014
Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)M Dolores Romero de Ávila, M Isabel Cambero, Juan A Ordóñez, et al.
Meat Science|September 25, 2012
Effect of cottonseed oilcake inclusion on ostrich growth performance and meat chemical compositionA Dalle Zotte, T S Brand, L C Hoffman, et al.
Meat Science|September 25, 2012
SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditionsE S Toohey, R van de Ven, J M Thompson, et al.
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