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Meat Science|August 25, 2018
Role of myofibers, perimysium and adipocytes in horse meat toughnessBimol C Roy, Brian Walker, Mohammad M Rahman, et al.
Meat Science|August 27, 2018
Rapid and non-destructive determination of lean fat and bone content in beef using dual energy X-ray absorptiometryÓscar López-Campos, Jordan C Roberts, Ivy L Larsen, et al.
Meat Science|August 27, 2018
Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniquesRosane Teresinha Heck, Bruna Nichelle Lucas, Daniele Jorge Paiva Dos Santos, et al.
Meat Science|August 1, 2021
Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinadesKatarzyna Tkacz, Monika Modzelewska-Kapituła, Massimiliano Petracci, et al.
Meat Science|January 26, 2023
Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminaseWanessa Oliveira Ribeiro, Maristela Midori Ozaki, Mirian Dos Santos, et al.
Meat Science|January 26, 2023
WITHDRAWN: Do individuals living in Turkey accept artificial meat?Cansu Memiç İnan, Ayşe Özfer Özçelik
Meat Science|February 5, 2023
Sarcoplasmic model to study the effects of high-pressure processing on beef colorMorgan Denzer, Rebecca Furbeck, Gary Sullivan, et al.
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