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Meat Science|July 18, 2018
Reverse Phase Protein array for the quantification and validation of protein biomarkers of beef qualities: The case of meat color from Charolais breedMohammed Gagaoua, Muriel Bonnet, Leanne De Koning, et al.
Meat Science|April 23, 2018
Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite designSephora Baugreet, Joseph P Kerry, André Brodkorb, et al.
Meat Science|April 24, 2018
Consumer acceptance of cultured meat: A systematic reviewChristopher Bryant, Julie Barnett
Meat Science|October 23, 2021
The effect of Thymus vulgaris and Thymbra spicata essential oils and/or extracts in pectin edible coating on the preservation of sliced bolognasAyça Gedikoğlu
Meat Science|October 16, 2021
Body composition and composition of gain of growing beef bulls fed rations with varying energy concentrationsAniela C Honig, Vivienne Inhuber, Hubert Spiekers, et al.
Meat Science|October 15, 2021
The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weatherGaiming Zhao, Xueyuan Bai, Wei Tian, et al.
Meat Science|October 19, 2019
Inclusion of the aerial part and condensed tannin extract from Cistus ladanifer L. in lamb diets - Effects on growth performance, carcass and meat quality and fatty acid composition of intramuscular and subcutaneous fatOlinda Guerreiro, Susana P Alves, David Soldado, et al.
Meat Science|July 12, 2022
Meat insights: Uruguayan consumers´ mental associations and motives underlying consumption changesCarolina E Realini, Gastón Ares, Lucía Antúnez, et al.
Meat Science|July 17, 2022
Influence of almond hulls in lamb diets on animal performance and meat qualityManuel Scerra, Matteo Bognanno, Francesco Foti, et al.
Meat Science|July 21, 2022
Preferences and acceptance of Czech and Spanish consumers regarding beef with varying intramuscular fat contentJana Fořtová, María Del Mar Campo, Jaroslav Valenta, et al.
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