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Meat Science|September 9, 2019
Assessment of a probe to measure fat depth of lamb carcasesStephanie M Fowler, Stephen Morris, David L HopkinsMeat Science|August 30, 2019
The antioxidant effectiveness of liquorice (Glycyrrhiza glabra L.) extract administered as dietary supplementation and/or as a burger additive in rabbit meatAlessandro Dal Bosco, Simona Mattioli, Zsolt Matics, et al.Meat Science|September 3, 2019
Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattlePatricia M Ramos, Shelby A Wright, Eduardo F Delgado, et al.Meat Science|August 7, 2019
The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storageMegan K North, Antonella Dalle Zotte, Louwrens C HoffmanMeat Science|September 14, 2019
Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish SalchichónCamila V Bis-Souza, Mirian Pateiro, Rubén Domínguez, et al.Meat Science|May 4, 2015
Polymorphisms and expression analysis of SOX-6 in relation to porcine growth, carcass, and meat quality traitsRui Zhang, Christine Große-Brinkhaus, Hanna Heidt, et al.Meat Science|May 4, 2015
Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hamsLaura Lorido, Mario Estévez, Jesús Ventanas, et al.Meat Science|June 5, 2015
Physicochemical properties of foal meat as affected by cooking methodsJosé M Lorenzo, Aurora Cittadini, Paulo E Munekata, et al.Meat Science|May 15, 2015
Power ultrasound in meat processingA D Alarcon-Rojo, H Janacua, J C Rodriguez, et al.Meat Science|May 15, 2015
Lactic acid bacteria and their controversial role in fresh meat spoilageVasileios Pothakos, Frank Devlieghere, Francesco Villani, et al.Pageof 867