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Meat Science|November 9, 2011
The relationship between carcass, meat and eating quality of three pig genotypesM Casteels, M J Van Oeckel, L Boschaerts, et al.
Meat Science|March 13, 2012
Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularisColeen Leygonie, Trevor J Britz, Louwrens C Hoffman
Meat Science|March 13, 2012
Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meatElizabeth Escudero, Fidel Toldrá, Miguel Angel Sentandreu, et al.
Meat Science|March 13, 2012
Halal authenticity issues in meat and meat productsKhadijah Nakyinsige, Yaakob Bin Che Man, Awis Qurni Sazili
Meat Science|December 2, 2014
Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systemsShannon M Cruzen, Yuan H Brad Kim, Steven M Lonergan, et al.
Meat Science|November 17, 2019
Consumer acceptance of cultured meat in GermanyRamona Weinrich, Micha Strack, Felix Neugebauer
Meat Science|November 10, 2019
Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgersZ Pietrasik, M Sigvaldson, O P Soladoye, et al.
Meat Science|November 11, 2019
The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beefAyhan Duran, Halil Ibrahim Kahve
Meat Science|November 11, 2019
Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meatVitor A S Vidal, Camila S Paglarini, Mônica Q Freitas, et al.
Meat Science|December 7, 2019
Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestionElena Antonini, Luisa Torri, Maria Piochi, et al.
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