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Meat Science|July 11, 2017
Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model systemMinyi Han, Hanne Christine Bertram
Meat Science|July 1, 2017
Effect of oregano essential oil supplementation to a reduced-protein, amino acid-supplemented diet on meat quality, fatty acid composition, and oxidative stability of Longissimus thoracis muscle in growing-finishing pigsChuanshang Cheng, Zuhong Liu, Yuanfei Zhou, et al.
Meat Science|July 1, 2017
Supplementing entire male pig diet with hydrolysable tannins: Effect on carcass traits, meat quality and oxidative stabilityVida Rezar, Janez Salobir, Alenka Levart, et al.
Meat Science|July 2, 2017
Systematic review of emerging and innovative technologies for meat tenderisationR D Warner, C K McDonnell, A E D Bekhit, et al.
Meat Science|June 3, 2018
Reduced contamination of pig carcasses using an alternative pluck set removal procedure during slaughterW Biasino, L De Zutter, J Woollard, et al.
Meat Science|July 15, 2018
Comparative evaluation of the quality and fatty acid profile of meat from brown hares and domestic rabbits offered the same dietBożena Króliczewska, Dorota Miśta, Małgorzata Korzeniowska, et al.
Meat Science|July 14, 2018
Mechanisms of the bactericidal effects of nitrate and nitrite in cured meatsDidier Majou, Souad Christieans
Meat Science|June 30, 2018
Effect of the housing system (free-range vs. open air cages) on growth performance, carcass and meat quality and antioxidant capacity of rabbitsRosa Loponte, Giulia Secci, Simone Mancini, et al.
Meat Science|June 26, 2018
Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopyPetter Vejle Andersen, Jens Petter Wold, Eli Gjerlaug-Enger, et al.
Meat Science|June 27, 2018
Oxidative stability of beef from steers finished exclusively with concentrate, supplemented, or on legume-grass pastureA P B Fruet, A De Mello, F Trombetta, et al.
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