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Meat Science|October 28, 2016
Cross-linked alginate/chitosan polyelectrolytes as carrier of active compound and beef color stabilizerDominika Kulig, Anna Zimoch-Korzycka, Andrzej JarmolukMeat Science|October 30, 2016
Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regressionShiqing Song, Qi Tang, Li Fan, et al.Meat Science|October 30, 2016
The effect of information on beef husbandry systems on consumers' preferences and willingness to payAntje Risius, Ulrich HammMeat Science|December 23, 2016
Effects on performance and meat quality of Holstein bulls fed high concentrate diets without implants following immunological castrationS Marti, J A Jackson, N Slootmans, et al.Meat Science|December 16, 2016
The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigsMarek Pieszka, Paulina Szczurek, Dorota Bederska-Łojewska, et al.Meat Science|March 4, 2014
Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meatRubén Domínguez, María Gómez, Sonia Fonseca, et al.Meat Science|March 4, 2014
Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditionsRufielyn S Gravador, Sisse Jongberg, Mogens L Andersen, et al.Meat Science|February 19, 2017
Muscle characteristics only partially explain color variations in fresh hamsK Stufft, J Elgin, B Patterson, et al.Meat Science|February 22, 2017
Effects of cooking methods and tea marinades on the formation of benzo[a]pyrene in grilled pork belly (Samgyeopsal)Keun-Cheol Park, HeeSoo Pyo, WooSeok Kim, et al.Meat Science|February 13, 2017
Residual feed intake, carcass traits and meat quality in Nellore cattleH A Fidelis, S F M Bonilha, L O Tedeschi, et al.Pageof 867