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Meat Science|December 25, 2016
New approaches towards discrimination of fresh/chilled and frozen/thawed chicken breasts by HADH activity determination: Customized slope fitting and chemometricsRita Boerrigter-Eenling, Martin Alewijn, Yannick Weesepoel, et al.
Meat Science|February 21, 2019
Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heartM Shafiur Rahman, Jin-Kyu Seo, Md Ashrafuzzaman Zahid, et al.
Meat Science|February 27, 2019
Supplementation of sows with L-Arginine during gestating and lactation affects muscle traits of offspring related with postnatal growth and meat quality: From conception to consumptionNiels Oksbjerg, Uffe Krogh, Jens A Jensen, et al.
Meat Science|March 29, 2017
Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?Rosane Teresinha Heck, Raquel Guidetti Vendruscolo, Mariana de Araújo Etchepare, et al.
Meat Science|March 5, 2019
Non-invasive and rapid pH monitoring for meat quality assessment using a low-cost portable hyperspectral scannerXinli Yao, Fuhong Cai, Peiyi Zhu, et al.
Meat Science|November 19, 2018
Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcassesBenjamin W B Holman, David L Hopkins
Meat Science|March 6, 2019
Analysis of the perception and behavior of consumers regarding capybara meat by means of exploratory methodsPatrícia Pinto da Rosa, Bianca Pio Ávila, Pablo Tavares Costa, et al.
Meat Science|March 9, 2019
Effect of high pressure processing temperature on dry-cured hams with different textural characteristicsE Coll-Brasas, J Arnau, P Gou, et al.
Meat Science|February 26, 2019
Influence of maternal protein restriction in primiparous heifers during mid- and/or late-gestation on meat quality and fatty acid profile of progenyM J Webb, J J Block, R N Funston, et al.
Meat Science|February 26, 2017
Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentrationR D Warner, G Kearney, D L Hopkins, et al.
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