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Meat Science|March 29, 2011
"High in omega-3 fatty acids" bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalisIzaskun Berasategi, Sheila Legarra, Mikel García-Íñiguez de Ciriano, et al.
Meat Science|March 15, 2011
Effect of pretreatments and vacuum drying on instant dried pork process optimizationPattra Laopoolkit, Prisana Suwannaporn
Meat Science|March 26, 2011
Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compoundsNives Marušić, Marinko Petrović, Sanja Vidaček, et al.
Meat Science|February 15, 2011
Retail colour display life of chilled lamb as affected by processing conditions and storage temperatureKatja Rosenvold, Eva Wiklund
Meat Science|May 27, 2019
Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cutsHuan Liu, Zhenyu Wang, Raheel Suleman, et al.
Meat Science|May 30, 2019
The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systemsSandra M Vasquez Mejia, Aysha Shaheen, Ziyu Zhou, et al.
Meat Science|June 1, 2019
Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat qualityS M Auqui, M Egea, I Peñaranda, et al.
Meat Science|May 7, 2019
Nutritional composition of lamb retail cuts from the carcases of extensively finished lambsStephanie M Fowler, Stephen Morris, David L Hopkins
Meat Science|May 7, 2019
Survival of Mycobacterium avium subsp. paratuberculosis in raw fermented sausages during production and storageAlena Lorencova, Vladimir Babak, Alena Kralova, et al.
Meat Science|June 22, 2019
Potassium carbonate improves fresh pork quality characteristicsMichelle N LeMaster, Surinder S Chauhan, Macdonald P Wick, et al.
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