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Meat Science|February 11, 2018
Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidationBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|November 11, 2017
Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parametersCassius E O Coombs, Benjamin W B Holman, Eric N Ponnampalam, et al.
Meat Science|October 3, 2017
The thermal shrinkage force in perimysium from different beef muscles is not affected by post-mortem ageingMaría E Latorre, Diego E Velázquez, Peter P Purslow
Meat Science|October 3, 2017
Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderlyElizabeth Reyes-Padilla, Martín Valenzuela-Melendres, Juan Pedro Camou, et al.
Meat Science|January 1, 2018
Molecular discrimination of New Zealand sourced meat spoilage associated psychrotolerant Clostridium species by ARDRA and its comparison with 16s RNA gene sequencingGale Brightwell, Kylie Marree Horváth
Meat Science|December 19, 2018
Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterizationCarmen Juárez-Castelán, Israel García-Cano, Alejandra Escobar-Zepeda, et al.
Meat Science|May 30, 2020
Occurrence and characterization of Shiga toxin-producing Escherichia coli (STEC) isolated from Chinese beef processing plantsPengcheng Dong, Tongtong Xiao, George-John E Nychas, et al.
Meat Science|June 11, 2020
Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meatCaixia Wang, Songlei Wang, Xiaoguang He, et al.
Meat Science|May 4, 2021
Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solutionPengqi Bao, Li Chen, Yu Wang, et al.
Meat Science|May 8, 2021
Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre typesRozita Vaskoska, Minh Ha, Lydia Ong, et al.
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