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Meat Science|June 16, 2022
Plasma-activated milk powder as a sodium nitrite alternative in pork sausagesMonika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Anna Onopiuk, et al.
Meat Science|June 16, 2022
Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calvesAgnieszka Kaliniak-Dziura, Piotr Domaradzki, Marek Kowalczyk, et al.
Meat Science|June 6, 2022
Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approachNelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.
Meat Science|June 6, 2022
Spanish perspective on meat consumption and consumer attitudesMaria Font-I-Furnols, Luis Guerrero
Meat Science|June 6, 2022
Consumption of rabbit meat in Brazil: Potential and limitationsLara Cristiane de Cerqueira Magalhães, Raphael Bermal Costa, Gregório Miguel Ferreira de Camargo
Meat Science|June 6, 2022
Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction-diffusion modelA Kondjoyan, J Sicard, M Badaroux, et al.
Meat Science|July 7, 2022
Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructureXingwei Wang, Tingting Feng, Xuejiao Wang, et al.
Meat Science|November 29, 2022
The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storageSongshan Zhang, Xue Chen, Xinxin Duan, et al.
Meat Science|June 10, 2022
Meat consumption and consumer attitudes in Japan: An overviewKeisuke Sasaki, Michiyo Motoyama, Genya Watanabe, et al.
Meat Science|November 25, 2022
Production and meat quality attributes of lambs fed varying levels of Acacia mearnsii leaf-meal as replacement for Triticum aestivum branTulimo Uushona, Obert C Chikwanha, Chenaimoyo L F Katiyatiya, et al.
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