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Meat Science|August 21, 2020
Color and lipid stability of dry aged beef during retail displayFelipe Azevedo Ribeiro, Soon K Lau, Sérgio B Pflanzer, et al.Meat Science|April 15, 2021
Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discsFranco Segli, Constanza Melian, Graciela Vignolo, et al.Meat Science|April 13, 2015
Effect of dietary supplementation on lipid photooxidation in beef meat, during storage under commercial retail conditionsVladimiro Cardenia, Milena Massimini, Alba Poerio, et al.Meat Science|April 25, 2021
Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major musclesMd Mahmudul Hasan, Vipasha Sood, Chyngyz Erkinbaev, et al.Meat Science|April 25, 2021
Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat researchNatalie J Oswell, Olivia P Gilstrap, Ronald B PeggMeat Science|April 26, 2021
Capturing lean distribution in lamb carcases is of more value to the processor than the breederS F Walkom, G E Gardner, F Anderson, et al.Meat Science|May 22, 2012
Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperaturesL J Bowers, M E Dikeman, L Murray, et al.Meat Science|May 1, 2012
Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: dynamic rheological properties and technological behaviour during chill storageG Delgado-Pando, S Cofrades, C Ruiz-Capillas, et al.Meat Science|January 3, 2012
Restraining and neck cutting or stunning and neck cutting of veal calvesE Lambooij, J T N van der Werf, H G M Reimert, et al.Meat Science|November 17, 2011
Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopyL J Zhou, H Wu, J T Li, et al.Pageof 871