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Meat Science|June 13, 2026
Real-time ultrasound-based prediction of carcass traits in angus cattle: A three-year comparisonPedro Santos Vaz, José Pedro Araujo, Paulo Cezar Bastianello Campagnol, et al.
Meat Science|May 26, 2017
Documentation of 50% water conservation in a single process at a beef abattoirC L Drennan, R E DeOtte, T E Lawrence
Meat Science|July 19, 2023
Synergetic application of thermal imaging and CCD imaging techniques to detect mutton adulteration based on data-level fusion and deep residual networkShichang Wang, Rongguang Zhu, Zhongtao Huang, et al.
Meat Science|June 28, 2023
Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packagingMichel M Beya, Michael E Netzel, Yasmina Sultanbawa, et al.
Meat Science|June 27, 2023
Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometryMar Giró-Candanedo, Israel Muñoz, Pere Gou, et al.
Meat Science|August 2, 2023
Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bolognaMichael S Cropp, Rodrigo Tarté, Kenneth J Prusa, et al.
Meat Science|July 29, 2023
The potential mediation of hypoxia-inducible factor-1α in heat shock protein 27 translocations, caspase-3 and calpain activities and yak meat tenderness during postmortem agingXijin Zhu, Renqing Dingkao, Nan Sun, et al.
Meat Science|July 13, 2023
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitationsMaría López-Pedrouso, Ahmed A Zaky, José M Lorenzo, et al.
Meat Science|July 9, 2023
Monitoring physicochemical modifications in beef steaks during dry salting using contact and non-contact ultrasonic techniquesMaría Dolores Fariñas, Virginia Sanchez-Jimenez, Jose Benedito, et al.
Meat Science|June 10, 2023
Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lambTianlong Han, Zixuan Wang, Chunxiao Li, et al.
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