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Meat Science|March 1, 2014
Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model systemAna María Martín-Sánchez, Gelmy Ciro-Gómez, José Vilella-Esplá, et al.
Meat Science|March 1, 2014
Association of blood glucose, blood lactate, serum cortisol levels, muscle metabolites, muscle fiber type composition, and pork quality traitsJ H Choe, B C Kim
Meat Science|February 4, 2014
Characterization of the key aroma compounds in beef extract using aroma extract dilution analysisYukiko Takakura, Tomohiro Sakamoto, Sachi Hirai, et al.
Meat Science|February 5, 2014
Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage linksC A Crist, J B Williams, M W Schilling, et al.
Meat Science|February 19, 2014
A review of coccidiostats and the analysis of their residues in meat and other foodLesa Clarke, Terence L Fodey, Steven R H Crooks, et al.
Meat Science|February 21, 2014
Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking lossB Kılıç, A Simşek, J R Claus, et al.
Meat Science|February 21, 2014
Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing timeLuz H Villalobos-Delgado, Irma Caro, Carolina Blanco, et al.
Meat Science|October 7, 2016
Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating qualityDamian Conrad Frank, Geert Geesink, Tharcilla I R C Alvarenga, et al.
Meat Science|January 29, 2017
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colourBenjamin W B Holman, Remy J van de Ven, Yanwei Mao, et al.
Meat Science|October 28, 2018
Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausagesPengxue Liu, Shouwei Wang, Huan Zhang, et al.
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