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Meat Science|January 29, 2014
The impact of packaging system and temperature abuse on the shelf life characteristics of ground beefH B Rogers, J C Brooks, J N Martin, et al.
Meat Science|May 20, 2014
Quantitative detection of soybean in meat products by a TaqMan real-time PCR assaySónia Soares, Joana S Amaral, M Beatriz P P Oliveira, et al.
Meat Science|January 9, 2014
Determination of volatile compounds and quality parameters of traditional Istrian dry-cured hamNives Marušić, Sanja Vidaček, Tibor Janči, et al.
Meat Science|January 9, 2014
Desorption isotherms for fresh beef: an experimental and modeling approachTom Ahmat, Denis Bruneau, Alexis Kuitche, et al.
Meat Science|January 9, 2014
Quantifying the sources of Salmonella on dressed carcasses of pigs based on serovar distributionJ H Smid, A H A M van Hoek, H J M Aarts, et al.
Meat Science|October 9, 2012
Reduction of spoilage of chilled vacuum-packed lamb by psychrotolerant clostridiaKatharine H Adam, Steve H Flint, Gale Brightwell
Meat Science|February 27, 2023
Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization processRosaria Marino, Antonella Della Malva, Mariangela Caroprese, et al.
Meat Science|August 20, 2022
Dietary α-lipoic acid supplementation improves postmortem color stability of the lamb muscles through changing muscle fiber types and antioxidative statusYulong Luo, Ning Ju, Jiang Chang, et al.
Meat Science|August 12, 2022
Analysis of meat color, meat tenderness and fatty acid composition of meat in second filial hybrid offspring of MSTN mutant pigsKai Gao, Zhaobo Luo, Shengzhong Han, et al.
Meat Science|November 11, 2022
Control of Escherichia coli O157:H7 using lytic bacteriophage and lactic acid on marinated and tenderized raw pork loinsSherita Li, Haley M Konoval, Samantha Marecek, et al.
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