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Meat Science|November 4, 2023
Carcass characteristics and meat quality of thin-tailed Kivircik and fat-tailed Kangal Akkaraman lambs according to EUROP carcass fatness and conformation classesBulent Ekiz, P Dilara Kecici, Y Ziya Oğrak, et al.
Meat Science|October 22, 2023
Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meatCarlos Alonso-Calleja, Ana Castaño-Arriba, Félix Riesco-Peláez, et al.
Meat Science|October 7, 2023
Genetic parameter estimates for sensory and meat quality traits measured at 3 and 29 days of aging of beef from Canadian crossbred cattleMarcos Claudio S Virtuoso, Anahid Hosseini, Jennifer L Aalhus, et al.
Meat Science|July 6, 2023
Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughterSophie Prache, Lucille Rey-Cadilhac, Armelle Prunier
Meat Science|July 8, 2023
Linseed supplementation in the diet of fattening pigs: Effect on the fatty acid profile of different pork cutsMonica Tognocchi, Giuseppe Conte, Alberto Mantino, et al.
Meat Science|August 6, 2023
Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steersP L A Leighton, Ó López-Campos, B Chabot, et al.
Meat Science|July 30, 2023
Effect of chitosan-gelatine edible coating containing nano-encapsulated clove ethanol extract on cold storage of chilled porkYifei Lv, Yuzhen Deng, Mingru Wang, et al.
Meat Science|August 25, 2023
Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beefSara Álvarez, Anne Maria Mullen, Carlos Álvarez, et al.
Meat Science|August 25, 2023
Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methodsEmel Oz, Eyad Aoudeh, Michael Murkovic, et al.
Meat Science|August 27, 2023
Trained sensory descriptors and volatile aroma compounds of USDA Select steaks using five grill temperaturesChris R Kerth, Rhonda K Miller
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