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Meat Science|January 26, 2018
Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausagesFelix H Walz, Monika Gibis, Maren Fritz, et al.
Meat Science|February 8, 2018
Shelf life of meat from Boer-Saanen goats fed diets supplemented with vitamin EAna Paula S Possamai, Claudete R Alcalde, Andresa C Feihrmann, et al.
Meat Science|February 8, 2018
Rigor bonds cause reduced sarcomeric volume in skinned porcine skeletal muscle under PSE-like conditionsJiao Liu, Matthias Schwartzkopf, Anders Arner
Meat Science|February 12, 2018
Salt content and minimum acceptable levels in whole-muscle cured meat productsGonzalo Delgado-Pando, Estelle Fischer, Paul Allen, et al.
Meat Science|January 2, 2018
Pre-slaughter cattle welfare indicators for use in commercial abattoirs with voluntary monitoring systems: A systematic reviewNatyieli Losada-Espinosa, Morris Villarroel, Gustavo A María, et al.
Meat Science|February 21, 2018
Association of single nucleotide polymorphisms in fat metabolism candidate genes with fatty acid profiles of muscle and subcutaneous fat in heavy pigsB Renaville, N Bacciu, M Lanzoni, et al.
Meat Science|December 4, 2017
Physical quality attributes of male and female wild fallow deer (Dama dama) musclesDonna-Mareè Cawthorn, Leon Brett Fitzhenry, Voster Muchenje, et al.
Meat Science|December 4, 2017
A sensometric approach to the development of mortadella with healthier fatsErick Saldaña, Aline de Oliveira Garcia, Miriam Mabel Selani, et al.
Meat Science|December 4, 2017
Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditionsJuliana Cunha de Andrade, Elen Silveira Nalério, Citieli Giongo, et al.
Meat Science|February 11, 2018
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loinsHyun-Wook Kim, Ji-Han Kim, Jin-Kyu Seo, et al.
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