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Meat Science|July 21, 2022
Productive performance and in vivo body composition across the growing and finishing period and carcass traits in pigs of four sex typesCristina Zomeño, Marina Gispert, Albert Brun, et al.
Meat Science|July 22, 2022
Physical meat quality characteristics of Angolan giraffe (Giraffa giraffa angolensis) as affected by sex and muscleLouwrens C Hoffman, Bianca L Silberbauer, Tersia Needham, et al.
Meat Science|April 24, 2022
Perception versus reality of the COVID-19 pandemic in U.S. meat marketsNicole Olynk Widmar, Nathanael M Thompson, Courtney Bir, et al.
Meat Science|June 16, 2019
Meat quality evaluation based on computer vision technique: A reviewAmin Taheri-Garavand, Soodabeh Fatahi, Mahmoud Omid, et al.
Meat Science|June 16, 2019
Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausageJiaxin Chen, Yingying Hu, Rongxin Wen, et al.
Meat Science|June 4, 2019
Pathways and biomarkers of marbling and carcass fat deposition in bovine revealed by a combination of gel-based and gel-free proteomic analysesJeanne Bazile, Brigitte Picard, Christophe Chambon, et al.
Meat Science|June 29, 2019
Genetic variation in colour stability traits of lamb cuts under two packaging systemsS I Mortimer, R H Jacob, G Kearney, et al.
Meat Science|July 9, 2019
Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausageMcKenna J Powell, Joseph G Sebranek, Kenneth J Prusa, et al.
Meat Science|July 9, 2019
Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levelsBranislav Šojić, Branimir Pavlić, Predrag Ikonić, et al.
Meat Science|February 12, 2022
Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausagesMonika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Anna Onopiuk, et al.
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