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Meat Science|August 25, 2018
Supplementing growing rabbit diets with chestnut hydrolyzable tannins: Effect on meat quality and oxidative status, nutrient digestibilities, and content of tannin metabolitesAntonella Dalle Zotte, Marco Cullere, Giulia Tasoniero, et al.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|June 21, 2014
Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika coveringSanâa Cherroud, Aida Cachaldora, Sonia Fonseca, et al.Meat Science|October 20, 2012
An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscleLouise P O'Dowd, Joshua M Arimi, Francesco Noci, 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WITHDRAWN: Do individuals living in Turkey accept artificial meat?Cansu Memiç İnan, Ayşe Özfer ÖzçelikMeat Science|February 5, 2023
Sarcoplasmic model to study the effects of high-pressure processing on beef colorMorgan Denzer, Rebecca Furbeck, Gary Sullivan, et al.Pageof 871