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Meat Science|November 5, 2019
The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss valuesBenjamin W B Holman, Tharcilla I R C Alvarenga, David L Hopkins
Meat Science|November 1, 2019
Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulansDi Yu, Mei-Qin Feng, Jian Sun, et al.
Meat Science|February 15, 2020
Adipose invasion of muscle in Wagyu cattle: Monitoring by histology and melting temperatureJ L Valenzuela, S S Lloyd, F L Mastaglia, et al.
Meat Science|February 12, 2020
Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beefLuana Aparecida Sales, Lorena Mendes Rodrigues, Douglas Roberto Guimarães Silva, et al.
Meat Science|January 14, 2020
Implications of the variation in bloom properties of red meat: A reviewRobin Jacob
Meat Science|February 1, 2020
Quantification of surface iridescence in meat products by digital image analysisChiara Ruedt, Monika Gibis, Jochen Weiss
Meat Science|March 14, 2018
A new insight into meat toughness of callipyge lamb loins - The relevance of anti-apoptotic systems to decreased proteolysisTraci Cramer, Moriah L Penick, Jolena N Waddell, et al.
Meat Science|March 14, 2018
Prediction of intramuscular fat content and shear force in Texel lamb loins using combinations of different X-ray computed tomography (CT) scanning techniquesN Clelland, L Bunger, K A McLean, et al.
Meat Science|December 7, 2018
Effect of a cauliflower (Brassica oleraceae var. Botrytis) leaf powder-enriched diet on performance, carcass and meat characteristics of growing rabbitAnnamaria Perna, Amalia Simonetti, Giulia Grassi, et al.
Meat Science|December 4, 2018
Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storageMingming Huang, Jiamei Wang, Hong Zhuang, et al.
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