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Meat Science|July 29, 2018
Identification of S-nitrosylated proteins in postmortem pork muscle using modified biotin switch method coupled with isobaric tagsRui Liu, Qingquan Fu, Steven Lonergan, et al.
Meat Science|August 7, 2018
Simultaneous assessment of various quality attributes and shelf life of packaged bratwurst using hyperspectral imagingUbonrat Siripatrawan, Yoshio Makino
Meat Science|September 26, 2018
Stability of vacuum-packed meat from finishing steers fed different inclusion levels of brewer's spent grainFlávia Santi Stefanello, Ana Paula Burin Fruet, Francielle Trombetta, et al.
Meat Science|September 26, 2018
A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h displayBenjamin W B Holman, David L Hopkins
Meat Science|May 16, 2019
Pulsed electric field: A new way to improve digestibility of cooked beefZuhaib F Bhat, James D Morton, Susan L Mason, et al.
Meat Science|April 26, 2019
Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great BritainF S Chong, L J Farmer, T D J Hagan, et al.
Meat Science|July 23, 2018
A feasibility study of rapid nondestructive detection of total volatile basic nitrogen (TVB-N) content in beef based on airflow and laser ranging techniqueYanlei Li, Wenjuan Wang, Yuan Long, et al.
Meat Science|May 9, 2018
Guaranteeing the quality and integrity of pork - An Australian case studyH A Channon, D N D'Souza, R G Jarrett, et al.
Meat Science|August 13, 2018
Predicting pork freshness using multi-index statistical information fusion method based on near infrared spectroscopyFangfang Qu, Dong Ren, Yong He, et al.
Meat Science|May 20, 2018
Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptancePaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.
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