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Meat Science|November 24, 2017
Can postmortem proteolysis explain tenderness differences in various bovine muscles?Eva Veiseth-Kent, Mona E Pedersen, Sissel B Rønning, et al.
Meat Science|December 10, 2017
Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysisSandra Petričević, Nives Marušić Radovčić, Katarina Lukić, et al.
Meat Science|December 10, 2017
Thiamine accumulation and thiamine triphosphate decline occur in parallel with ATP exhaustion during postmortem aging of pork musclesS Muroya, M Oe, K Ojima
Meat Science|December 11, 2017
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storageR P P Fernandes, M A Trindade, J M Lorenzo, et al.
Meat Science|December 4, 2018
Relationship between quality and freshness traits and torrymeter value of beef loin during cold storageJoko Sujiwo, Hye-Jin Kim, Sung-Ok Song, et al.
Meat Science|March 21, 2018
Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessmentBhaskar Mitra, Rene Lametsch, Tolga Akcan, et al.
Meat Science|January 8, 2019
Plant extracts and essential oil product as feed additives to control rabbit meat microbial qualityAmenan Prisca Koné, Yves Desjardins, André Gosselin, et al.
Meat Science|December 28, 2018
The seasonal variation in the quality of venison from wild fallow deer (Dama dama) - A pilot studyMarek Stanisz, Maciej Skorupski, Piotr Ślósarz, et al.
Meat Science|December 19, 2018
Prediction of lamb body composition using in vivo bioimpedance analysisAnderson B Moro, Cleber C Pires, Leila P da Silva, et al.
Meat Science|December 19, 2018
Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?Xiao Gan, Hongjun Li, Zhaoming Wang, et al.
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