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Meat Science|May 17, 2021
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beefBenjamin W B Holman, Alaa El-Din A Bekhit, Michael Waller, et al.
Meat Science|August 16, 2021
Describing backfat and Semimembranosus muscle fatty acid variability in heavy pigs: Analysis of non-genetic factorsMartina Zappaterra, Gennaro Catillo, Domenico Pietro Lo Fiego, et al.
Meat Science|August 24, 2021
Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beefE Vossen, L Dewulf, G Van Royen, et al.
Meat Science|August 8, 2021
Biochemical and textural changes in beef from bulls and steers of different crossbreeds shortly after slaughter and during ageingJulia Bogdanowicz, Monika Modzelewska-Kapituła, Ireneusz Białobrzewski, et al.
Meat Science|May 25, 2021
Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reactionK Arihara, I Yokoyama, M Ohata
Meat Science|September 22, 2022
The effect of production parameters on the spatial distribution of bacterial cells in the sausage meat matrixTimo Bardischewski, Catharina Kraft, Anna Dörtelmann, et al.
Meat Science|September 17, 2022
Food neophobia, food choice and the details of cultured meat acceptanceRobert P Hamlin, Lisa S McNeill, Joy Sim
Meat Science|September 9, 2022
Characteristics of growth, carcass and meat quality of sheep with different feed efficiency phenotypesDanielle Nunes Gurgeira, Charleni Crisóstomo, Luiza Vage Coelho Sartori, et al.
Meat Science|December 31, 2021
Denaturation manner of sarcoplasmic proteins in Pale, Soft and Exudative meat determines their positive impacts on myofibrillar water-holding capacityNan Yang, Xiaolong Liang, Jinxuan Cao, et al.
Meat Science|March 8, 2021
Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf lifeKazem Alirezalu, Samira Pirouzi, Milad Yaghoubi, et al.
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