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Meat Science|December 3, 2014
Visible spectroscopy on carcass fat combined with chemometrics to distinguish pasture-fed, concentrate-fed and concentrate-finished pasture-fed lambsY Huang, D Andueza, L de Oliveira, et al.
Meat Science|December 3, 2014
Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of PortugalJ A Pereira, L Dionísio, L Patarata, et al.
Meat Science|December 3, 2014
Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meatMartina Brenesselová, Beáta Koréneková, Ján Mačanga, et al.
Meat Science|December 3, 2014
Comparison of whole carcass condemnation and partial carcass condemnation data for integration in a national syndromic surveillance system: the Swiss experienceFlavie Vial, Martin Reist
Meat Science|December 3, 2014
The effects of blast chilling on pork qualityArtur Rybarczyk, Tadeusz Karamucki, Arkadiusz Pietruszka, et al.
Meat Science|August 21, 2015
Adequacy of Petrifilm™ Aerobic Count plates supplemented with de Man, Rogosa & Sharpe broth and chlorophenol red for enumeration of lactic acid bacteria in salamiNatália Parma Augusto de Castilho, Vivian Tiemi Okamura, Anderson Carlos Camargo, et al.
Meat Science|August 24, 2015
Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge testsS M Osés, A M Diez, E M Gómez, et al.
Meat Science|June 19, 2016
Blood parameters and electroencephalographic responses of goats to slaughter without stunningA B Sabow, Y M Goh, I Zulkifli, et al.
Meat Science|May 19, 2019
Relations between consumer's concern with own health and their perception about frankfurters with functional ingredientsYana Jorge Polizer Rocha, Regina Lucia F de Noronha, Marco Antonio Trindade
Meat Science|May 25, 2019
Roles of Lentinula edodes as the pork lean meat replacer in production of the sausageLiyan Wang, Hongyue Guo, Xuejun Liu, et al.
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