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Meat Science|February 11, 2014
Vitamin K2 in different bovine muscles and breedsRune Rødbotten, Thomas Gundersen, Cees Vermeer, et al.
Meat Science|April 14, 2017
Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausagesDimitrios Kouzounis, Athina Lazaridou, Eugenios Katsanidis
Meat Science|March 2, 2017
Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meatEric N Ponnampalam, Tim Plozza, Matthew G Kerr, et al.
Meat Science|March 4, 2017
Compositional and dimensional factors influencing pork belly firmnessO P Soladoye, B Uttaro, S Zawadski, et al.
Meat Science|January 23, 2017
Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or cornC E Realini, G Bianchi, O Bentancur, et al.
Meat Science|January 23, 2017
Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground productsY Yeh, P Purushothaman, N Gupta, et al.
Meat Science|August 27, 2019
Sensory characteristics of the longissimus thoracis et lumborum and biceps femoris muscles from male and female common eland (Taurotragus oryx)Tersia Needham, Johannes G Laubser, Radim Kotrba, et al.
Meat Science|March 29, 2019
WHCtrend, an up-to-date method to measure water holding capacity in meatSalvatore Barbera
Meat Science|September 3, 2019
Adding lysine and yeast extract improves sensory properties of low sodium salted meatVitor A S Vidal, Jaqueline B Santana, Camila S Paglarini, et al.
Meat Science|September 6, 2019
Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pigAna Isabel Carrapiso, Juan Florencio Tejeda, José Luis Noguera, et al.
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