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Meat Science|November 20, 2018
Effects of feeding endophyte-infected tall fescue seeds to stocker Angus steers on retail quality attributes of beef strip steaksAlexander J Holtcamp, Anuraj T Sukumaran, Abigail E Schnedler, et al.
Meat Science|November 20, 2018
Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoirYimin Zhang, Xiaokai Ji, Yanwei Mao, et al.
Meat Science|November 22, 2018
Detection of adulteration with duck meat in minced lamb meat by using visible near-infrared hyperspectral imagingXiaochun Zheng, Yongyu Li, Wensong Wei, et al.
Meat Science|April 24, 2017
Efficiency of low versus high airline pressure in stunning cattle with a pneumatically powered penetrating captive bolt gunSteffan Edward Octávio Oliveira, Neville George Gregory, Filipe Antonio Dalla Costa, et al.
Meat Science|July 21, 2019
CIELAB color paths during meat shelf lifeBegoña Hernández Salueña, Carlos Sáenz Gamasa, José Manuel Diñeiro Rubial, et al.
Meat Science|July 20, 2019
Effect of different dry aging temperatures on Listeria innocua as surrogate for Listeria monocytogenesAstrid Caroline Muniz da Silva, Pâmela de Oliveira Pena, Sérgio Bertelli Pflanzer, et al.
Meat Science|July 20, 2019
Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating qualityObert C Chikwanha, Erika Moelich, Pieter Gouws, et al.
Meat Science|April 8, 2019
Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intentionI Argemí-Armengol, D Villalba, G Ripoll, et al.
Meat Science|January 26, 2017
Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modificationNa Jia, Letian Wang, Junhua Shao, et al.
Meat Science|January 30, 2014
Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovativelyA M Smith, K B Harris, D B Griffin, et al.
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