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Meat Science|September 5, 2015
The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar proteinHongsheng Chen, Jingjing Diao, Yuanyuan Li, et al.
Meat Science|August 9, 2015
Determinants of the intention to purchase an autochthonous local lamb breed: Spanish case studyAzucena Gracia, María Teresa Maza
Meat Science|August 3, 2015
Immune-spaying as an alternative to surgical spaying in Iberian × Duroc females: Effect on the VOC profile of dry-cured shoulders and dry-cured loins as detected by PTR-ToF-MSRafael Gamero-Negrón, José Sánchez del Pulgar, Luca Cappellin, et al.
Meat Science|January 16, 2016
Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meatMonlee Swanepoel, Alison J Leslie, Louwrens C Hoffman
Meat Science|January 16, 2016
Intensive vs. free-range organic beef. A preference study through consumer liking and conjoint analysisS García-Torres, A López-Gajardo, F J Mesías
Meat Science|January 17, 2016
Influence of evisceration time and carcass ageing conditions on wild venison quality. Preliminary studyA Soriano, V Montoro, J Vicente, et al.
Meat Science|January 15, 2016
Excess glycogen does not resolve high ultimate pH of oxidative muscleEric M England, Sulaiman K Matarneh, Emily M Oliver, et al.
Meat Science|January 7, 2016
The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in SerbiaIgor Tomasevic, Jelena Kuzmanović, Aleksandra Anđelković, et al.
Meat Science|January 9, 2016
Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredientT Pintado, A M Herrero, F Jiménez-Colmenero, et al.
Meat Science|January 31, 2016
Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chillingYuqing Liu, Yanwei Mao, Rongrong Liang, et al.
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