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Meat Science|November 9, 2011
Effect of cooking bag and netting packaging on the quality of pork ham during water cookingQiaofen Cheng, Da-Wen Sun
Meat Science|November 9, 2011
TBA test by an extractive method applied to 'paté'M R Rosmini, F Perlo, J A Pérez-Alvarez, et al.
Meat Science|June 13, 2026
How the "high in sodium" warning and information about emerging technologies on burger labels influence consumer purchase decisionsChimenes Leal de Araújo, Ana Sofia Martelli Chaib Saliba, Monique Marcondes Krauskopf, et al.
Meat Science|November 9, 2011
Estimation of poultry breastmeat yield: magnetic resonance imaging as a tool to improve the positioning of ultrasonic scannersA Davenel, F Seigneurin, G Collewet, et al.
Meat Science|June 27, 2026
Stable isotope and multi-element analysis coupled with DD-SIMCA for verification of Slovenian pork origin and Krškopolje pig authenticityKatja Babič, Lidija Strojnik, Doris Potočnik, et al.
Meat Science|December 25, 2010
Frontal UV-visible fluorescence polarization measurement for bovine meat ageing assessmentSylvie Clerjon, Frédéric Peyrin, Jacques Lepetit
Meat Science|July 22, 2026
Relationship between cattle age and tongue tenderness, color life, intramuscular fat content, and palatability outcomesKade E Lawrence, Trent E Schwartz, Megan E Eckhardt, et al.
Meat Science|November 9, 2011
Structural studies of rigor bovine myofibrils using fluorescence microscopy. II. Influence of sarcomere length on the binding of myosin subfragment-1, alpha-actinin and G-actin to rigor myofibrilsD R Swartz, M L Greaser, B B Marsh
Meat Science|March 20, 2023
Application of interaction models in predicting the simultaneous growth of Staphylococcus aureus and different concentrations of background microbiota in Chinese-style braised beefChuansong Cheng, Binxiong Liu, Meiling Tian, et al.
Meat Science|November 9, 2011
A new region-primitive method for classification of colour meat image texture based on size, orientation, and contrastChaoxin Zheng, Da-Wen Sun, Liyun Zheng
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