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Meat Science|July 18, 2018
Capybara meat: An extraordinary resource for food security in South AmericaSérgio Luiz Gama Nogueira-Filho, Selene Siqueira da Cunha NogueiraMeat Science|July 21, 2018
Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storageAlejandra Bermúdez-Oria, Guillermo Rodríguez-Gutiérrez, Fátima Rubio-Senent, et al.Meat Science|July 21, 2018
Evaluation of brain damage resulting from penetrating and non-penetrating stunning in Nelore Cattle using pneumatically powered captive bolt gunsSteffan Edward Octávio Oliveira, Filipe Antonio Dalla Costa, Troy John Gibson, et al.Meat Science|July 24, 2018
Dietary organic selenium addition and accumulation of toxic and essential trace elements in liver and meat of growing rabbitsG Papadomichelakis, E Zoidis, A C Pappas, et al.Meat Science|July 24, 2018
Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausagesChiara Aquilani, Francesco Sirtori, Monica Flores, et al.Meat Science|July 28, 2018
Effect of muscle type and CO-pretreatment combinations on the colour stability, protein oxidation and shelf-life of vacuum packaged beef steaksLauren Anne Van Rooyen, Paul Allen, David I O'ConnorMeat Science|May 30, 2017
Muscle structure, sarcomere length and influences on meat quality: A reviewPer Ertbjerg, Eero PuolanneMeat Science|September 10, 2016
The effect of pale, soft and exudative meat on the quality of canned pork in gravyTomasz Florowski, Anna Florowska, Marta Chmiel, et al.Meat Science|May 20, 2017
Evaluation of beef eating quality by Irish consumersS N McCarthy, M Henchion, A White, et al.Meat Science|June 6, 2017
On-farm conditions that compromise animal welfare that can be monitored at the slaughter plantTemple GrandinPageof 867