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Meat Science|March 8, 2020
The impact of dietary supplementation with guava (Psidium guajava L.) agroindustrial waste on growth performance and meat quality of lambsPriscila T Nobre, Paulo E S Munekata, Roberto G Costa, et al.
Meat Science|March 8, 2020
Role of phosphorylation on characteristics of glycogen phosphorylase in lamb with different glycolytic rates post-mortemYuqiang Bai, Xin Li, Dequan Zhang, et al.
Meat Science|December 22, 2022
Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastesJianhang Xu, Yuhang Fan, Qian Chen, et al.
Meat Science|June 20, 2021
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectivesM Estévez
Meat Science|January 6, 2023
Effects of dietary glycerol supplementation on meat quality, palatability, and lipid metabolism gene expression in the longissimus thoracis of Hanwoo steersDilla Mareistia Fassah, Hyeok Joong Kang, Seok-Hyeon Beak, et al.
Meat Science|December 16, 2022
Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylationWenwei Lu, Qin Hou, Jian Zhang, et al.
Meat Science|January 13, 2023
Effects of ginger essential oil on physicochemical and structural properties of agar‑sodium alginate bilayer film and its application to beef refrigerationBin Zhang, Yang Liu, Huihui Peng, et al.
Meat Science|January 14, 2023
Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meatZhen Zeng, Yu-Jing Yang, Qian Tu, et al.
Meat Science|January 11, 2023
Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batterZhuang-Li Kang, Jing-Jie Xie, Yan-Ping Li, et al.
Meat Science|June 13, 2022
Effect of age on sensory perception of beef patties with varying firmnessBehannis Mena, Scott C Hutchings, Minh Ha, et al.
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