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Meat Science|September 3, 2014
pH inactivation of phosphofructokinase arrests postmortem glycolysisEric M England, Sulaiman K Matarneh, Tracy L Scheffler, et al.
Meat Science|December 24, 2013
Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approachDerek F Keenan, Virginia C Resconi, Joseph P Kerry, et al.
Meat Science|December 24, 2013
Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausagesFabio Coloretti, Giulia Tabanelli, Cristiana Chiavari, et al.
Meat Science|July 27, 2015
Effect of genotype, housing system and hay supplementation on carcass traits and meat quality of growing rabbitsA Dalle Zotte, K Szendrő, Zs Gerencsér, et al.
Meat Science|February 6, 2016
Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reductionMarta Laranjo, Ana Gomes, Ana Cristina Agulheiro-Santos, et al.
Meat Science|August 9, 2017
Growth performance, carcass characteristics, meat quality and muscle amino-acid profile of different rabbits breeds and their crossesMohammed A F Nasr, Tamer Abd-Elhamid, Mohamed A Hussein
Meat Science|July 23, 2017
Effects of dietary starch types on early postmortem muscle energy metabolism in finishing pigsY J Li, T Gao, J L Li, et al.
Meat Science|August 28, 2017
The influence of normal and high ultimate muscle pH on the microbiology and colour stability of previously frozen black wildebeest (Connochaetes gnou) meatNompumelelo Shange, Thandeka N Makasi, Pieter A Gouws, et al.
Meat Science|August 28, 2017
Programming Merino lambs by early feed restriction reduces growth rates and increases fat accretion during the fattening period with no effect on meat quality traitsAlba Santos, F Javier Giráldez, Javier Mateo, et al.
Meat Science|July 18, 2017
Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive populationM Triki, I Khemakhem, I Trigui, et al.
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