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Meat Science|May 12, 2017
Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis studyLiran C Shan, Aoife De Brún, Maeve Henchion, et al.
Meat Science|May 13, 2017
Meat science from 1976: A history of the journalD A Ledward, D L Hopkins
Meat Science|April 6, 2018
Effect of sex and RYR1 gene mutation on the muscle proteomic profile and main physiological biomarkers in pigs at slaughterMamen Oliván, Joel González, Anna Bassols, et al.
Meat Science|April 2, 2018
Effect of dietary dehulled white lupine seed supplementation on the growth, carcass traits and chemical, physical and sensory meat quality parameters of growing-fattening rabbitsZdeněk Volek, Daniel Bureš, Linda Uhlířová
Meat Science|April 3, 2018
Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheresXiaoyin Yang, Lixian Zhu, Yimin Zhang, et al.
Meat Science|May 4, 2017
Advancements in meat packagingKenneth W McMillin
Meat Science|August 22, 2016
Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of donenessL W Lucherk, T G O'Quinn, J F Legako, et al.
Meat Science|April 26, 2017
The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambsGerlane F De Brito, Benjamin W B Holman, Shawn R McGrath, et al.
Meat Science|April 30, 2017
Proteomic approach to characterize biochemistry of meat quality defectsM W Schilling, S P Suman, X Zhang, et al.
Meat Science|July 7, 2017
The combined effects of superchilling and packaging on the shelf life of lambM Bellés, V Alonso, P Roncalés, et al.
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