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Meat Science|October 23, 2025
Liquid and encapsulated duckweed (Lemna minor L.) extracts differentially shape metabolomic fingerprints of packaged beef burgers during shelf-lifeGabriele Rocchetti, Annalisa Rebecchi, Michele Dallolio, et al.
Meat Science|August 4, 2025
Red meat biochemical and flavor changes through postmortem agingJerrad F Legako
Meat Science|September 17, 2013
Modelling of beef sensory quality for a better prediction of palatabilityJean-François Hocquette, Lynn Van Wezemael, Sghaier Chriki, et al.
Meat Science|September 17, 2013
Effect of dietary alfalfa on the fatty acid composition and indexes of lipid metabolism of rabbit meatA Dal Bosco, C Mugnai, V Roscini, et al.
Meat Science|July 19, 2014
A structural approach to understanding the interactions between colour, water-holding capacity and tendernessJ M Hughes, S K Oiseth, P P Purslow, et al.
Meat Science|July 19, 2014
Active and intelligent packaging systems for a modern societyCarolina E Realini, Begonya Marcos
Meat Science|July 26, 2014
Meat consumption: trends and quality mattersMaeve Henchion, Mary McCarthy, Virginia C Resconi, et al.
Meat Science|August 5, 2014
Identification and functional traits of lactic acid bacteria isolated from Ciauscolo salami produced in Central ItalySara Federici, Floriana Ciarrocchi, Raffaella Campana, et al.
Meat Science|August 5, 2014
Impact of season on the fatty acid profiles of male and female blesbok (Damaliscus pygargus phillipsi) musclesJ Neethling, T J Britz, L C Hoffman
Meat Science|September 3, 2013
The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye branKarin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, et al.
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