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Meat Science|October 1, 2023
NIRS (Near Infrared Spectroscopy) classification of sliced Duroc dry-cured ham under various packaging systems and storage temperature and timeL León, A Ortiz, S Ezquerro, et al.
Meat Science|June 7, 2023
Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grainL B Pouzo, I Ceconi, P Davies, et al.
Meat Science|September 27, 2023
Characteristics of intramuscular collagen in calf-fed Nellore bulls and steers throughout the finishing phaseJuliana Chaves da Silva, Luiz Henrique Pereira Silva, Maria Verônica de Souza, et al.
Meat Science|October 20, 2023
Muscle proteolysis is differentially influenced by mitochondrial intactnessChandler D Stafford, Mackenzie J Taylor, Jared F Buhler, et al.
Meat Science|October 19, 2023
Bio-based packaging combined to protective atmosphere to manage shelf life of salami to enhance food safety and product qualityMaria Nobile, Luca Maria Chiesa, Francesco Arioli, et al.
Meat Science|September 16, 2023
Long-matured cured meats from Poland and Europe compared - An overviewRobert Waraczewski, Maciej Bartoń, Dariusz M Stasiak, et al.
Meat Science|September 10, 2023
Compact imaging system and deep learning based segmentation for objective longissimus muscle area in Korean beef carcassHyeonchae Yu, Jongguk Lim, Youngwook Seo, et al.
Meat Science|June 24, 2023
Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storageLuis Alfonso Beltrán-Cotta, Rafael Sepúlveda Fonsêca Trevisan Passos, Nilma Pereira Costa, et al.
Meat Science|June 20, 2023
Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted porkWeiwei Li, Xin Wan, Chunli Chen, et al.
Meat Science|June 19, 2023
Spray-chilling system in the initial cooling process of swine half carcassesAlessandra Pereira Dos Santos, Fabiana Ribeiro Caldara, Alexandre Rodrigo Mendes Fernandes, et al.
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