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Meat Science|March 23, 2021
The effects of feeding finishing pigs of two genders with a high fiber and high fat diet on muscle glycolytic potential at slaughter and meat qualitySabine Conte, Candido Pomar, Diovani Paiano, et al.
Meat Science|November 12, 2021
Sheep meat consumers in Mexico: Understanding their perceptions, habits, preferences and market segmentsP J Alanís, G C Miranda-de la Lama, M A Mariezcurrena-Berasain, et al.
Meat Science|November 12, 2021
Low-dose gamma irradiation and pectin biodegradable nanocomposite coating containing curcumin nanoparticles and ajowan (Carum copticum) essential oil nanoemulsion for storage of chilled lamb loinsAziz A Fallah, Elham Sarmast, Saied Habibian Dehkordi, et al.
Meat Science|October 27, 2012
The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cutsM De Marchi, M Penasa, A Cecchinato, et al.
Meat Science|January 11, 2014
Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicalsFeibai Zhou, Mouming Zhao, Haifeng Zhao, et al.
Meat Science|January 23, 2014
Antibacterial effects of natural tenderizing enzymes on different strains of Escherichia coli O157:H7 and Listeria monocytogenes on beefHanan Eshamah, Inyee Han, Hesham Naas, et al.
Meat Science|November 6, 2012
Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira)Sílvia D Campos, Rita C Alves, Eulália Mendes, et al.
Meat Science|January 29, 2014
High pressure induced changes in beef muscle proteome: correlation with quality parametersBegonya Marcos, Anne Maria Mullen
Meat Science|May 15, 2014
Plant extracts as natural antioxidants in meat and meat productsManzoor Ahmad Shah, Sowriappan John Don Bosco, Shabir Ahmad Mir
Meat Science|October 24, 2012
Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beefZ Pietrasik, H Wang, J A M Janz
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