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Meat Science|March 5, 2016
Psychrophile spoilers dominate the bacterial microbiome in musculature samples of slaughter pigsEvelyne Mann, Stefanie U Wetzels, Beate Pinior, et al.
Meat Science|March 7, 2016
Association of single nucleotide polymorphisms in CAPN1, CAST and MB genes with meat color of Brahman and crossbreed cattleSusan Castro, Marcela Ríos, Yurany Ortiz, et al.
Meat Science|March 7, 2016
Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef pattiesKebba Sabally, Lekha Sleno, Julie-Anne Jauffrit, et al.
Meat Science|March 7, 2016
Understanding consumers' perception of lamb meat using free word associationJuliana Cunha de Andrade, Louise de Aguiar Sobral, Gastón Ares, et al.
Meat Science|March 15, 2016
The impact of genetics on retail meat value in Australian lambF Anderson, D W Pethick, G E Gardner
Meat Science|February 20, 2016
Avocado waste for finishing pigs: Impact on muscle composition and oxidative stability during chilled storageSilvia H Hernández-López, Javier G Rodríguez-Carpena, Clemente Lemus-Flores, et al.
Meat Science|February 23, 2016
Internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in marinated beef productsS Pokharel, J C Brooks, J N Martin, et al.
Meat Science|May 22, 2012
Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristicsC Ruiz-Capillas, M Triki, A M Herrero, et al.
Meat Science|May 22, 2012
China's meat industry revolution: challenges and opportunities for the futureGuanghong Zhou, Wangang Zhang, Xinglian Xu
Meat Science|July 31, 2013
TBARS predictive models of pork sausages stored at different temperaturesFan Wenjiao, Zhang Yongkui, Chen Yunchuan, et al.
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