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Meat Science|May 15, 2024
Synergistic effects of ε-poly-l-lysine and lysozyme against Pseudomonas aeruginosa and Listeria monocytogenes biofilms on beef and food contact surfacesAh Jin Cho, Sangha Han, Shamsun Nahar, et al.
Meat Science|May 1, 2024
Modelling of salt uptake for salt content standardization in dry-cured hamE Torres-Baix, A Illana, P Gou, et al.
Meat Science|May 1, 2024
Validation of Raman spectroscopic models to verify the origin of Australian beef grown under different production systemsStephanie M Fowler, Matthew Kerr, David L Hopkins, et al.
Meat Science|November 10, 2023
Visible spectroscopy on lamb fat and muscle to authenticate the duration of pasture finishingL Rey-Cadilhac, D Andueza, S Prache
Meat Science|October 15, 2023
Performance and meat quality in pigs fed hydrolysable tannins from Tara spinosaRuggero Menci, Giuseppe Luciano, Antonio Natalello, et al.
Meat Science|October 16, 2023
Transcriptomic analysis reveals diverse expression patterns underlying the fiber diameter of oxidative and glycolytic skeletal muscles in steersWenxiang Wang, Tianliu Zhang, Lili Du, et al.
Meat Science|October 19, 2023
Using fat thickness and longissimus thoracis traits real-time ultrasound measurements in Black Belly ewe lambs to predict carcass tissue composition through multiresponse multivariate adaptive regression splines algorithmGermani Adrián Muñoz-Osorio, Cem Tırınk, Thobela Louis Tyasi, et al.
Meat Science|October 21, 2023
Analysis of metabolome and transcriptome of longissimus thoracis and subcutaneous adipose tissues reveals the regulatory mechanism of meat quality in MSTN mutant castrated male finishing pigsKai Gao, Shengzhong Han, Zhouyan Li, et al.
Meat Science|October 2, 2023
Effect of different atmospheric and subatmospheric cooking techniques on physical and chemical qualitative properties of pork loinStefania Sut, Karen Lacey, Rohini Dhenge, et al.
Meat Science|September 20, 2023
Supplementation of chestnut tannins in diets can improve meat quality and antioxidative capability in Hu lambsZhongyu Wang, Long Guo, Xing Ding, et al.
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