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Meat Science|February 25, 2018
Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technologyB T Cenci-Goga, M Karama, P Sechi, et al.Meat Science|June 1, 2022
Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein modelRui Liu, Chenyan Lu, Yongyong Wang, et al.Meat Science|May 29, 2026
Development of a hands-free vision system for objective pork loin colour evaluation under commercial processing conditionsM Tufail, T Tawanda, N Yeo, et al.Meat Science|May 15, 2026
Lactic-fermented tomato ingredient as a multifunctional strategy to improve microbial stability and sensory attributes in KCl-reduced‑sodium pork burgersAndressa Inês Schú, Géssica Hollweg, Bibiana Alves Dos Santos, et al.Meat Science|November 9, 2011
Tyramine degradation by micrococci during ripening of fermented sausageR G Leuschner, W P HammesMeat Science|November 9, 2011
Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymesK Molly, D Demeyer, T Civera, et al.Meat Science|November 9, 2011
Accelerated production of dry fermented sausageH Blom, B F Hagen, B O Pedersen, et al.Meat Science|November 9, 2011
Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausagesB Herranz, M Fernández, L de la Hoz, et al.Meat Science|November 9, 2011
A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat systemA L Mayer, J S Smith, D H Kropf, et al.Meat Science|November 9, 2011
Microbiological conditions of air knives before and after maintenance at a beef packing plantC O Gill, J C McGinnisPageof 867