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Meat Science|June 11, 2026
Transversal variation of intramuscular fat and morphological characteristics of bovine longissimus thoracis et lumborum muscleJunyoung Park, Chang Wan Sun, Sumin Song, et al.
Meat Science|April 27, 2010
Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausagesSantiago Ruiz-Moyano, Alberto Martín, María José Benito, et al.
Meat Science|March 8, 2011
Identification and characterization of potential autochthonous starter cultures from a Croatian "brand" product "Slavonski kulen"I Babić, K Markov, D Kovačević, et al.
Meat Science|March 9, 2011
In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganismsAgnieszka Nowak, Agata Czyzowska
Meat Science|November 9, 2011
Lipolytic and microbial changes during the natural fermentation and ripening of Greek dry sausagesJ Samelis, G Aggelis, J Metaxopoulos
Meat Science|April 9, 2017
Enumeration of Escherichia coli in swab samples from pre- and post-chilled pork and lamb carcasses using 3M™ Petrifilm™ Select E. coli and Simplate® Coliforms/E. coliSigrun J Hauge, Øyvin Østensvik, Marte Monshaugen, et al.
Meat Science|November 9, 2011
Superficial contamination of bovine carcasses by Escherichia coli O157:H7 in a slaughterhouse in Normandy (France)R Guyon, F Dorey, J P Malas, et al.
Meat Science|May 30, 2015
The muscle protein synthetic response to food ingestionStefan H M Gorissen, Didier Rémond, Luc J C van Loon
Meat Science|April 9, 2010
Treatment of cattle hides with Shellac-in-ethanol solution to reduce bacterial transferability--a preliminary studyD Antic, B Blagojevic, M Ducic, et al.
Meat Science|November 9, 2011
Quantification and kinetics of the residual brine generation during ham and shoulder pile saltingJ M Barat, D Vidal-Brotóns, E López-Pascual, et al.
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