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Meat Science|February 18, 2015
Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous celluloseMiriam de Oliveira Faria, Tayssa Martins Cipriano, Adriano Gomes da Cruz, et al.
Meat Science|March 31, 2015
Effects of genetic variants in the promoter region of the bovine adiponectin (ADIPOQ) gene on marbling of Hanwoo beef cattleYoonjeong Choi, Michael E Davis, Hoyoung Chung
Meat Science|March 31, 2015
Effect of an allostatic modulator on stress blood indicators and meat quality of commercial young bulls in MexicoM S Rubio Lozano, R D Méndez Medina, K Reyes Mayorga, et al.
Meat Science|April 2, 2015
The effect of meat cuts and thermal processing on selected mineral concentration in beef from Holstein-Friesian bullsMałgorzata Czerwonka, Arkadiusz Szterk
Meat Science|April 2, 2015
Species-specific effects on non-enzymatic metmyoglobin reduction in vitroN N Elroy, J Rogers, G G Mafi, et al.
Meat Science|April 4, 2015
Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal ageWenting Wen, Xiaolin Luo, Baixue Xia, et al.
Meat Science|August 4, 2020
Relationships among carcass traits, auction price, and image analysis traits of marbling characteristics in Korean cattle beefSeok-Hyeon Beak, Seung Ju Park, Dilla Mareistia Fassah, et al.
Meat Science|April 23, 2023
Multi-task convolutional neural network for simultaneous monitoring of lipid and protein oxidative damage in frozen-thawed pork using hyperspectral imagingJiehong Cheng, Jun Sun, Kunshan Yao, et al.
Meat Science|May 12, 2023
The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitroJingrong Cheng, Daobang Tang, Huaigu Yang, et al.
Meat Science|May 12, 2023
Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausageS A Kasaiyan, I Caro, D D Ramos, et al.
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