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Meat Science|June 27, 2017
Technological demands of meat processing-An Asian perspectiveWangang Zhang, B Maheswarappa Naveena, Cheorun Jo, et al.
Meat Science|June 6, 2017
Comparative analysis of muscle phosphoproteome induced by salt curingZhenyu Wang, Caixia Zhang, Zheng Li, et al.
Meat Science|June 10, 2017
Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage pattiesRegan E Stanley, Chad G Bower, Gary A Sullivan
Meat Science|May 2, 2018
Toward the enhancement of sensory profile of sausage "Merguez" with chickpea protein concentrateAbir Mokni Ghribi, Amal Ben Amira, Ines Maklouf Gafsi, et al.
Meat Science|May 5, 2018
Meat packaging solutions to current industry challenges: A reviewBenjamin W B Holman, Joseph P Kerry, David L Hopkins
Meat Science|July 30, 2018
Quality of meat from sheep fed diets containing spineless cactus (Nopalea cochenillifera Salm Dyck)Karen Santos Félix de Abreu, Antonia Sherlânea Chaves Véras, Marcelo de Andrade Ferreira, et al.
Meat Science|August 7, 2018
Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausagesXuping Wang, Pengfei Zhou, Jingrong Cheng, et al.
Meat Science|August 1, 2018
Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beefAndrew M Cassens, Ashley N Arnold, Rhonda K Miller, et al.
Meat Science|August 8, 2018
Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storageSang-Keun Jin, Jung Seok Choi, Han-Sul Yang, et al.
Meat Science|August 14, 2018
Impact of pre-slaughter transport conditions on stress response, carcass traits, and meat quality in growing rabbitsAngela Trocino, Cristina Zomeño, Marco Birolo, et al.
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