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Meat Science|July 31, 2013
Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a physico-chemical and textural studyZhuang-Li Kang, Yu-Feng Zou, Xing-Lian Xu, et al.Meat Science|July 31, 2013
Processing companies' preferences for attributes of beef in SwitzerlandIrene BoeschMeat Science|July 31, 2013
Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubesMohammad Reza Amiryousefi, Mohebbat Mohebbi, Faramarz KhodaiyanMeat Science|July 31, 2013
Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypesDaniel Franco, José Antonio Vazquez, José Manuel LorenzoMeat Science|April 14, 2012
Effect of pork fat addition on the volatile compounds of foal dry-cured sausageJosé M Lorenzo, Rosa Montes, Laura Purriños, et al.Meat Science|May 4, 2012
Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperaturesRobin Jacob, Katja Rosenvold, Michael North, et al.Meat Science|May 5, 2012
Opportunities for predicting and manipulating beef qualityJean-François Hocquette, Raphaëlle Botreau, Brigitte Picard, et al.Meat Science|October 3, 2013
Genetic parameters for meat quality traits of Australian lamb meatS I Mortimer, J H J van der Werf, R H Jacob, et al.Meat Science|November 3, 2017
Evolution of the bulk optical properties of bovine muscles during wet agingRobbe Van Beers, Mito Kokawa, Ben Aernouts, et al.Meat Science|October 17, 2017
Rapid detection of frozen-then-thawed minced beef using multispectral imaging and Fourier transform infrared spectroscopyAthina I Ropodi, Efstathios Z Panagou, George-John E NychasPageof 867