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Meat Science|August 26, 2016
An innovative approach combining Animal Performances, nutritional value and sensory quality of meatM-P Ellies-Oury, G Cantalapiedra-Hijar, D Durand, et al.
Meat Science|September 2, 2016
Proximate composition and physicochemical properties of European beaver (Castor fiber L.) meatMariusz Florek, Leszek Drozd, Piotr Skałecki, et al.
Meat Science|May 19, 2017
Animal breeding strategies can improve meat quality attributes within entire populationsD P Berry, S Conroy, T Pabiou, et al.
Meat Science|May 21, 2017
Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages - Impact on microbiological, physicochemical and sensory aspectsGreta Riel, Annika Boulaaba, Johanna Popp, et al.
Meat Science|June 24, 2017
Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beefDamian Frank, Kornelia Kaczmarska, Janet Paterson, et al.
Meat Science|June 4, 2017
Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic noseXinzhe Gu, Ye Sun, Kang Tu, et al.
Meat Science|June 16, 2017
Age-related changes in the carcass yield and meat quality of male and female nutrias (Myocastor coypus) under intensive production systemEva Tůmová, Darina Chodová, Jana Vlčková, et al.
Meat Science|September 25, 2016
In vivo and in vitro effects of selected antioxidants on rabbit meat microbiotaSabrina Albonetti, Paola Minardi, Fabiana Trombetti, et al.
Meat Science|April 28, 2017
Genetic analysis of meat quality traits in maternal lines of rabbit and their diallel crossC Mínguez, J P Sánchez, P Hernández, et al.
Meat Science|April 28, 2017
Effects of feeding steers extruded flaxseed on its own before hay or mixed with hay on animal performance, carcass quality, and meat and hamburger fatty acid compositionP Vahmani, D C Rolland, T A McAllister, et al.
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