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Meat Science|November 28, 2018
Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattleXiao Lu, Yimin Zhang, Lixian Zhu, et al.
Meat Science|November 11, 2019
Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcassesXiao Lu, Daren P Cornforth, Charles E Carpenter, et al.
Meat Science|December 2, 2019
Combination of dietary glycaemic index and fasting time prior to slaughter as strategy to modify quality of porkA I Rey, D Menoyo, J Segura, et al.
Meat Science|November 18, 2019
Muscle from grass- and grain-fed cattle differs energeticallyA Apaoblaza, S D Gerrard, S K Matarneh, et al.
Meat Science|November 26, 2019
Electrical impedance estimation for pork tissues during chilled storageYue Leng, Yonghai Sun, Xiaodan Wang, et al.
Meat Science|November 12, 2019
Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat productsAngela Souza Rodrigues, Ernesto Hashime Kubota, Camila Giacomelli da Silva, et al.
Meat Science|November 12, 2019
The effect of salting time and sex on chemical and textural properties of dry cured hamUrška Tomažin, Martin Škrlep, Maja Prevolnik Povše, et al.
Meat Science|November 28, 2017
A comparison of two evisceration methods on hygienic quality in the pelvic area of sheep carcassesElin Røssvoll, Ole-Johan Røtterud, Sigrun J Hauge, et al.
Meat Science|December 4, 2017
Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packagingYimin Zhang, Libo Qin, Yanwei Mao, et al.
Meat Science|December 4, 2017
Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausagesSouad Christieans, Laurent Picgirard, Emilie Parafita, et al.
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