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Meat Science|June 3, 2023
Survey of New Zealand consumer attitudes to consumption of meat and meat alternativesC E Realini, T Driver, R Zhang, et al.
Meat Science|May 30, 2023
Role of the endoplasmic reticulum in the search for early biomarkers of meat qualityLaura González-Blanco, Verónica Sierra, Yolanda Diñeiro, et al.
Meat Science|February 28, 2026
Nitrite reduction in cooked ham: an organoleptic and food safety concern?Maria J M Nunes, Rui C Pereira, Lúcia Noronha, et al.
Meat Science|February 22, 2026
Performance, carcass traits and meat quality of lambs fed sugarcane silage (Saccharum officinarum) with or without Tithonia diversifoliaNatana Mendes Marques, Josiel Ferreira, Mayara Isaias Vargas, et al.
Meat Science|November 22, 2024
In vitro proteolysis mirrors intact muscle maturation in beef carcassesJ S Bodmer, M Beline, C N Yen, et al.
Meat Science|November 27, 2024
Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributesKazeem D Adeyemi, Isiaka O Kolade, Amidat O Siyanbola, et al.
Meat Science|October 31, 2024
A tactical carcass optimisation tool for assisting boning room managers to increase boning room profitGuangsong Wang, Andre Costa, Dale Flanigan, et al.
Meat Science|October 31, 2024
Comparison of ultra-wide band microwave system and ultrasound in live cattle to predict beef carcase subcutaneous fatnessJ Marimuthu, K M W Loudon, L J Smith, et al.
Meat Science|November 1, 2024
High leucine bioavailability improves beef quality by altering serum metabolism in beef cattleJishan An, Xiangchao Zhao, Yang Song, et al.
Meat Science|October 16, 2024
Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgersRita D C S Da Silva, Juliana A Camponogara, Carla A A Farias, et al.
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