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Meat Science|December 15, 2019
Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey additionAnna D Kononiuk, Małgorzata Karwowska
Meat Science|December 17, 2019
Effects of heat stress on animal physiology, metabolism, and meat quality: A reviewPaula A Gonzalez-Rivas, Surinder S Chauhan, Minh Ha, et al.
Meat Science|February 24, 2018
Analyzing μ-Calpain induced proteolysis in a myofibril model system with vibrational and fluorescence spectroscopyPetter Vejle Andersen, Jens Petter Wold, Eva Veiseth-Kent
Meat Science|February 26, 2018
Effectiveness of pneumatically powered penetrating and non-penetrating captive bolts in stunning cattleSteffan Edward Octávio Oliveira, Neville George Gregory, Filipe Antonio Dalla Costa, et al.
Meat Science|March 19, 2018
The impact of frozen storage duration on physical, chemical and microbiological properties of porkHelga Medić, Ivona Djurkin Kušec, Jelka Pleadin, et al.
Meat Science|February 21, 2018
Perceived naturalness and evoked disgust influence acceptance of cultured meatMichael Siegrist, Bernadette Sütterlin, Christina Hartmann
Meat Science|February 21, 2018
Association of ultimate pH and stress-related blood variables in cattleXiao Lu, Yimin Zhang, Libo Qin, et al.
Meat Science|July 6, 2016
Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus musclesElif Aykın, Mustafa Erbaş
Meat Science|June 19, 2016
The influence of peri-conception and first trimester dietary restriction of protein in cattle on meat quality traits of entire male progenyTharcilla I R C Alvarenga, Katrina J Copping, Xuemei Han, et al.
Meat Science|June 25, 2016
The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausagesQian Chen, Baohua Kong, Qi Han, et al.
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