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Meat Science|September 23, 2018
A dual-mode sensor for colorimetric and fluorescent detection of nitrite in hams based on carbon dots-neutral red systemXuetao Hu, Jiyong Shi, Yongqiang Shi, et al.
Meat Science|September 5, 2018
Profile of cabanossi made with exotic meats and olive oilL C Hoffman, K Schoon, M Rudman, et al.
Meat Science|October 14, 2018
The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traitsBenjamin W B Holman, Matthew J Kerr, Stephen Morris, et al.
Meat Science|October 15, 2018
Potential use of interesterified palm kernel oil to replace animal fat in frankfurtersBirol Kılıç, Cem Okan Özer
Meat Science|March 18, 2022
Characterization of ginger starch-based edible films incorporated with coconut shell liquid smoke by ultrasound treatment and application for ground beefYovita Rahmasari, Gökçe Polat Yemiş
Meat Science|March 1, 2022
Application of Vis-NIR and SWIR spectroscopy for the segregation of bison muscles based on their color stabilityMd Mahmudul Hasan, Muhammad Mudassir Arif Chaudhry, Chyngyz Erkinbaev, et al.
Meat Science|March 6, 2022
The effects of glucose on microbial spoilage of vacuum-packed lambLaura Rood, John P Bowman, Tom Ross, et al.
Meat Science|September 2, 2018
Grape pomace (Vitis vinifera L. cv. Pinotage) supplementation in lamb diets: Effects on growth performance, carcass and meat qualityObert C Chikwanha, Voster Muchenje, Joubert E Nolte, et al.
Meat Science|April 27, 2010
The effect of pH on shelf-life of pork during aging and simulated retail displayS F Holmer, R O McKeith, D D Boler, et al.
Meat Science|April 27, 2010
Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaksP I Zakrys, M G O'Sullivan, P Allen, et al.
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