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Meat Science|January 22, 2022
Genetic correlation between biopsied and post-mortem muscle fibre characteristics and meat quality traits in swineSeung-Hoon Lee, Sangwook Kim, Jun-Mo KimMeat Science|August 3, 2018
Practical use of natural antioxidants in meat products in the U.S.: A reviewNatalie J Oswell, Harshavardhan Thippareddi, Ronald B PeggMeat Science|June 26, 2018
Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef pattiesMarta Alejandre, Diana Ansorena, María Isabel Calvo, et al.Meat Science|April 24, 2018
Shear force analysis by core location in Longissimus steaks from Nellore cattle using hyperspectral images - A feasibility studyJuliana Monteiro Balage, José Manuel Amigo, Daniel Silva Antonelo, et al.Meat Science|June 18, 2018
Impact of blade tenderization, marinade and cooking temperature on oral comfort when eating meat in an elderly populationMathilde Vandenberghe-Descamps, Claire Sulmont-Rossé, Chantal Septier, et al.Meat Science|May 12, 2018
The physical and biochemical effects of pre-rigor high pressure processing of beefJames D Morton, Hannah Y-Y Lee, R Grant Pearson, et al.Meat Science|May 12, 2018
Rabbit meat production and consumption: State of knowledge and future perspectivesMarco Cullere, Antonella Dalle ZotteMeat Science|May 14, 2018
Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausageMonyque Kais Araújo, Aline Marzaleck Gumiela, Keliani Bordin, et al.Meat Science|May 14, 2018
Effects of contrasting concentrate feeding strategies on meat quality of growing and finishing dairy bulls offered grass silage and barley based dietsKatariina Manni, Marketta Rinne, Arto Huuskonen, et al.Meat Science|May 3, 2018
Understanding the implications of current health trends on the aroma of wet and dry cured meat productsMónica FloresPageof 871