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Meat Science|December 8, 2019
Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenarioE L Shebs, M J Lukov, F M Giotto, et al.
Meat Science|December 10, 2019
Effects of high pressure in combination with the type of aging on the eating quality and biochemical changes in pork loinSu-In Hwang, Geun-Pyo Hong
Meat Science|November 6, 2019
Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steersFabiane S Costa, Anderson R Cabral, Saulo L Silva, et al.
Meat Science|March 8, 2020
Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculationLaura Perea-Sanz, José Javier López-Díez, Carmela Belloch, et al.
Meat Science|March 18, 2020
Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrateMd Asaduzzaman, Momo Ohya, Haruto Kumura, et al.
Meat Science|March 21, 2020
Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausageThi Thu Tra Tran, Nu Minh Nguyet Ton, Thanh Triet Nguyen, et al.
Meat Science|December 12, 2018
Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausagesSuelem Lima da Silva, Júlia Tomazzetti Amaral, Marcely Ribeiro, et al.
Meat Science|November 2, 2019
Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurtersYichun Chen, Xiwen Jia, Fangda Sun, et al.
Meat Science|November 3, 2019
Production of characteristic volatile markers and their relation to Staphylococcus aureus growth status in porkK L Hu, X Q Yu, J Chen, et al.
Meat Science|November 5, 2019
Effects of dietary levels of brown seaweeds and plant polyphenols on growth and meat quality parameters in growing rabbitRaffaella Rossi, Francesco Vizzarri, Sara Chiapparini, et al.
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