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Meat Science|August 23, 2023
Towards the use of on-farm slaughterhouseThierry Astruc, E M Claudia Terlouw
Meat Science|August 22, 2023
Evaluation of different percentages of Duroc genes and gender on growth, carcass and meat quality traits for pigsJoão Carlos Rodrigues Dos Santos, Adriano Norenberg, Bruna Correia, et al.
Meat Science|January 26, 2024
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory qualityRuotong Guo, Jian Xiong, Pei Li, et al.
Meat Science|December 26, 2023
Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meatIhtesham Ul Haq, Bilal Asghar, Adeel Manzoor, et al.
Meat Science|December 23, 2023
Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork musclesMichelle N LeMaster, Minh Ha, Frank R Dunshea, et al.
Meat Science|December 16, 2023
Sensory quality of beef with different ultimate pH values - A Brazilian perspectiveGuilherme Agostinis Ferreira, Amanda Gobeti Barro, Daniela Kaizer Terto, et al.
Meat Science|December 1, 2023
Trade and consumption of buffalo meat in BrazilRicardo Zambarda Vaz, Haylleen Aparecida Oliveira Menezes de Sá, Dayana Bernardi Sarzi Sartori, et al.
Meat Science|January 18, 2024
Machine learning models for prediction of Escherichia coli O157:H7 growth in raw ground beef at different storage temperaturesSerhat Al, Fatma Uysal Ciloglu, Aytac Akcay, et al.
Meat Science|December 9, 2023
A current review of U.S. beef flavor II: Managing beef flavorTravis G O'Quinn, Jerrad F Legako, Dale R Woerner, et al.
Meat Science|March 6, 2024
Chinese consumer preference for beef with geographical indications and other attributesRao Fu, Chenguang Li, Liming Wang, et al.
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