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Meat Science|November 24, 2022
Demand changes meat as changing meat reshapes demand: The great meat revolutionJennifer C Biscarra-Bellio, Gabriela B de Oliveira, Maria C P Marques, et al.Meat Science|June 27, 2022
Brazilians' attitudes to meat consumption and production: Present and future challenges to the sustainability of the meat industryMaria José Hötzel, Bianca VandresenMeat Science|June 24, 2022
Meat consumption and flexitarianism in the Low CountriesHans Dagevos, Wim VerbekeMeat Science|May 30, 2021
Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphateVijay K Juneja, Marangeli Osoria, Anuj S Purohit, et al.Meat Science|June 18, 2022
Effect of different feeding systems on color of longissimus muscle from Bos cattle: A systematic review and meta-analysisA P A A Salim, R G Ferrari, M L G Monteiro, et al.Meat Science|September 1, 2020
Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fatElisa Rafaela Bonadio Bellucci, Paulo E S Munekata, Mirian Pateiro, et al.Meat Science|September 27, 2020
Understanding consumers' perceptions towards Iberian pig production and animal welfareJavier García-Gudiño, Isabel Blanco-Penedo, Marina Gispert, et al.Meat Science|October 1, 2020
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studiesMohammed Gagaoua, E M Claudia Terlouw, Anne Maria Mullen, et al.Meat Science|October 8, 2020
Microbiological assessment of aerobically stored horse fillets through predictive microbiology and metabolomic approachDimitrios E Pavlidis, Athanasios Mallouchos, George John NychasMeat Science|January 2, 2021
Modification of NaCl structure as a sodium reduction strategy in meat products: An overviewJuan D Rios-Mera, Miriam M Selani, Iliani Patinho, et al.Pageof 871