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Meat Science|May 12, 2023
Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cutsP L A Leighton, W Barragán-Hernández, Ó López-Campos, et al.
Meat Science|May 1, 2023
Effects of certain risk factors on presence and severity of carcass bruising in cattle: A study in TurkeySeyfi Özdemir, Bulent Ekiz
Meat Science|April 30, 2023
Application of extrusion-based 3D food printing to regulate marbling patterns of restructured beef steakJung Whee Park, Su Hyun Lee, Hyun Woo Kim, et al.
Meat Science|April 9, 2023
Nutritional impact of excluding red meat from the Canadian dietE G Kebebe, N Ibrahim, R White, et al.
Meat Science|July 27, 2020
High-pressure processing of usually discarded dry aged beef trimmings for subsequent processingFranziska Witte, Sergiy Smetana, Volker Heinz, et al.
Meat Science|July 21, 2020
European conformation and fat scores of bovine carcasses are not good indicators of marblingJingjing Liu, Sghaier Chriki, Marie-Pierre Ellies-Oury, et al.
Meat Science|July 21, 2020
Application of MS bacteriophages on contaminated trimmings reduces Escherichia coli O157 and non-O157 in ground beefE L Shebs-Maurine, E S Torres, Y Yeh-Parker, et al.
Meat Science|July 25, 2020
Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering ageAlberto Ortiz, Susana García-Torres, Elena González, et al.
Meat Science|June 26, 2020
Influence of dietary energy concentration and body weight at slaughter on carcass tissue composition and beef cuts of modern type Fleckvieh (German Simmental) bullsAniela Christine Honig, Vivienne Inhuber, Hubert Spiekers, et al.
Meat Science|June 27, 2020
An approach for objective and automated identification of pork belly firmnessB Uttaro, S Zawadski, M Juárez
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