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Meat Science|June 20, 2016
Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)Enes Dertli, Mustafa Tahsin Yilmaz, Nevruz Berna Tatlisu, et al.
Meat Science|May 8, 2016
Feasibility study on nondestructively sensing meat's freshness using light scattering imaging techniqueHuanhuan Li, Xin Sun, Wenxiu Pan, et al.
Meat Science|June 12, 2016
Meat quality of lambs fed diets with peanut cakeL S Bezerra, A M Barbosa, G G P Carvalho, et al.
Meat Science|June 18, 2016
Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO dry-cured ham productionLuigi Gallo, Mirco Dalla Bona, Luca Carraro, et al.
Meat Science|July 31, 2015
Effect of vaccination against gonadotropin-releasing hormone (GnRH) in heavy male pigs for Italian typical dry-cured ham productionA Pinna, C Schivazappa, R Virgili, et al.
Meat Science|August 12, 2015
Effects of intergenic single nucleotide polymorphisms in the fast myosin heavy chain cluster on muscle fiber characteristics and meat quality in Berkshire pigsKyu-Sang Lim, Sang-Hoon Lee, Eun-A Lee, et al.
Meat Science|April 27, 2016
Parasitic zoonoses present some risks with low-temperature cooking of porkPeter Purslow
Meat Science|April 30, 2016
On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturationJiao Liu, Anders Arner, Eero Puolanne, et al.
Meat Science|April 25, 2016
Meat: The balance between nutrition and health. A reviewStefaan De Smet, Els Vossen
Meat Science|April 23, 2016
Distribution of tropomyosin isoforms in different types of single fibers isolated from bovine skeletal musclesM Oe, K Ojima, I Nakajima, et al.
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