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Meat Science|February 7, 2021
Study of the transfer of Listeria monocytogenes during the slaughter of cattle using molecular typingNiels Demaître, Koen De Reu, Annelies Haegeman, et al.
Meat Science|February 9, 2021
Ultrawide band microwave system as a non-invasive technology to predict beef carcase fat depthJ Marimuthu, K M W Loudon, G E Gardner
Meat Science|November 3, 2016
Long term betaine supplementation regulates genes involved in lipid and cholesterol metabolism of two muscles from an obese pig breedA Albuquerque, José A Neves, M Redondeiro, et al.
Meat Science|December 6, 2016
Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steersL Moran, M G O'Sullivan, J P Kerry, et al.
Meat Science|December 13, 2016
Mexican consumers' perceptions and attitudes towards farm animal welfare and willingness to pay for welfare friendly meat productsG C Miranda-de la Lama, L X Estévez-Moreno, W S Sepúlveda, et al.
Meat Science|December 13, 2016
Estimation of the intramuscular fat content of m. longissimus thoracis in crossbred beef cattle based on live animal measurementsZenon Nogalski, Paulina Pogorzelska-Przybyłek, Ireneusz Białobrzewski, et al.
Meat Science|October 23, 2016
Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects on water holding capacity, tenderness, and sensory characteristicsMacc Rigdon, Yen-Con Hung, Alexander M Stelzleni
Meat Science|November 12, 2016
An assessment of the fatty acid composition of horse-meat available at the retail level in northern SpainXabier Belaunzaran, Paz Lavín, Luis J R Barron, et al.
Meat Science|November 12, 2016
Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrixP E S Munekata, R Domínguez, D Franco, et al.
Meat Science|November 14, 2016
Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersionEun Ji Choi, Hae Woong Park, Young Bae Chung, et al.
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