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Meat Science|July 29, 2016
Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat qualityZ A Aghwan, A U Bello, A A Abubakar, et al.
Meat Science|July 30, 2016
Monitoring of bacterial contamination on chicken meat surface using a novel narrowband spectral index derived from hyperspectral imagery dataXujun Ye, Kanako Iino, Shuhuai Zhang
Meat Science|July 18, 2016
Umami and related components in "chilled" pork for the Japanese marketT M Ngapo, L Vachon
Meat Science|June 29, 2015
World meat consumption patterns: An overview of the last fifty years (1961-2011)P Sans, P Combris
Meat Science|July 5, 2015
Role of extracellular matrix in development of skeletal muscle and postmortem aging of meatTakanori Nishimura
Meat Science|July 6, 2015
Dissolved carbon dioxide and oxygen concentrations in purge of vacuum-packaged pork chops and the relationship to shelf life and models for estimating microbial populationsK R Adams, S E Niebuhr, J S Dickson
Meat Science|July 15, 2015
Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructureDiaa Sharedeh, Philippe Gatellier, Thierry Astruc, et al.
Meat Science|July 15, 2015
Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborumM J Colle, R P Richard, K M Killinger, et al.
Meat Science|July 15, 2015
Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loinsYuan H Brad Kim, Charlotte Liesse, Robert Kemp, et al.
Meat Science|July 20, 2015
Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopyStephanie M Fowler, Eric N Ponnampalam, Heinar Schmidt, et al.
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