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Meat Science|August 26, 2022
Adding of Allium mongolicum regel extracts to lamb feedlot diets influences 4-alkyl-branched fatty acids deposition and the meat quality during storageWangjing Liu, Defu Tang, Changjin Ao
Meat Science|October 24, 2022
Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluationPatricia L A Leighton, Zeb Pietrasik, Oscar López-Campos, et al.
Meat Science|October 25, 2022
Physicochemical property analysis of lyophilized fresh, wet-, and dry-aged beef powders: Application of dry-aged beef crust as a food additiveSin-Young Park, Hack-Youn Kim
Meat Science|September 1, 2022
Different and alike: Level and determinants of public acceptance of fattening pig, beef cattle and broiler farming in GermanyIngo Birkle, Jeanette Klink-Lehmann, Monika Hartmann
Meat Science|September 9, 2022
Reduced scald time does not influence ultimate pork qualityR P Daniels, J C Wicks, M D Zumbaugh, et al.
Meat Science|March 6, 2021
Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methodsChuanai Cao, Yangyang Feng, Baohua Kong, et al.
Meat Science|February 22, 2021
Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and timeBo Wang, Haijing Li, Zhibo Huang, et al.
Meat Science|February 22, 2021
Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausagesBerker Nacak, Burcu Öztürk-Kerimoğlu, Dilay Yıldız, et al.
Meat Science|September 29, 2022
Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacementDoo Yeon Jung, Hyun Jung Lee, Dong-Jin Shin, et al.
Meat Science|March 24, 2021
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat productsCristina Botinestean, Mohammad Hossain, Anne Maria Mullen, et al.
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