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Meat Science|March 14, 2022
Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beefYan Zhao, Xiao Kong, Xiaoyin Yang, et al.
Meat Science|March 20, 2022
Improving TVB-N prediction in pork using portable spectroscopy with just-in-time learning model updating methodFan Zhang, Tonghai Kang, Jianfeng Sun, et al.
Meat Science|March 21, 2022
Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar hamJovan Ilic, Igor Tomasevic, Ilija Djekic
Meat Science|April 9, 2022
Dietary Plukenetia conophora seed alters muscle cholesterol, antioxidant enzymes, and fatty acids in growing rabbitsKazeem D Adeyemi, Taiwo O Oladele, Olubunmi Atolani, et al.
Meat Science|April 5, 2022
Transformation of highly marbled meats under various cooking processesDuconseille Anne, Astruc Thierry, Sasaki Keisuke, et al.
Meat Science|October 15, 2021
Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambsC Vieira, C Guerra-Rivas, B Martínez, et al.
Meat Science|October 15, 2021
Effect of ageing time on the volatile compounds from cooked horse meatLorea R Beldarrain, Lara Morán, Miguel Ángel Sentandreu, et al.
Meat Science|October 15, 2021
Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during agingAntonella Della Malva, Aristide Maggiolino, Pasquale De Palo, et al.
Meat Science|September 16, 2018
Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storageXiao-Jing Fan, Shan-Zhi Liu, Huan-Huan Li, et al.
Meat Science|September 17, 2018
Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methodsFangfei Li, Bo Wang, Qian Liu, et al.
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