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Meat Science|June 28, 2018
A brief history of meat in the human diet and current health implicationsNeil J Mann
Meat Science|June 28, 2018
Opportunities and perspectives for utilisation of co-products in the meat industrySarah A Lynch, Anne Maria Mullen, Eileen O'Neill, et al.
Meat Science|July 8, 2018
Case studies of packaging and processing solutions to improve meat quality and safetyMari Ann Tørngren, Mianne Darré, Annemarie Gunvig, et al.
Meat Science|July 9, 2018
Pork ham and belly quality can be estimated from loin quality measurements?Damian Knecht, Kamil Duziński, Anna Jankowska-Mąkosa
Meat Science|July 9, 2018
Addition of herbal extracts to the Holstein-Friesian bulls' diet changes the quality of beefMonika Modzelewska-Kapituła, Katarzyna Tkacz, Zenon Nogalski, et al.
Meat Science|July 9, 2018
Assessing cattle welfare at slaughter - Why is it important and what challenges are faced?Eleanor E Wigham, Andy Butterworth, Steve Wotton
Meat Science|July 9, 2018
Loin eye muscle physico-chemical attributes, sensory evaluation and proximate composition in Korean Hanwoo cattle subjected to slaughtering along with stunning with or without pithingA B M Rubayet Bostami, Hong-Seok Mun, Chul-Ju Yang
Meat Science|April 21, 2019
Slaughter weight rather than sex affects carcass cuts and tissue composition of Bisaro pigsJavier Álvarez-Rodríguez, Alfredo Teixeira
Meat Science|April 21, 2019
Association of CAST gene polymorphism with carcass value and meat quality in two synthetic lines of sheepM Greguła-Kania, T M Gruszecki, A Junkuszew, et al.
Meat Science|November 26, 2016
Perceived importance and responsibility for market-driven pig welfare: Literature reviewCecilie A H Thorslund, Margit Dall Aaslyng, Jesper Lassen
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