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Meat Science|December 3, 2014
Development of a sensitive and specific multiplex PCR method for the simultaneous detection of chicken, duck and goose DNA in meat productsBo Hou, Xianrong Meng, Liyuan Zhang, et al.
Meat Science|December 27, 2014
'Would you eat cultured meat?': Consumers' reactions and attitude formation in Belgium, Portugal and the United KingdomWim Verbeke, Afrodita Marcu, Pieter Rutsaert, et al.
Meat Science|December 2, 2014
Ripening of salami: assessment of colour and aspect evolution using image analysis and multivariate image analysisLorenzo Fongaro, Cristina Alamprese, Ernestina Casiraghi
Meat Science|August 30, 2014
Genome wide association study of cholesterol and poly- and monounsaturated fatty acids, protein, and mineral content of beef from crossbred cattleC M Ahlberg, L N Schiermiester, J T, et al.
Meat Science|August 30, 2014
Foreign meat identification by DNA breed assignment for the Chinese marketA Rogberg-Muñoz, S Wei, M V Ripoli, et al.
Meat Science|August 30, 2014
Presence and persistence of Mycobacterium avium and other nontuberculous mycobacteria in animal tissues and derived foods: a reviewB Klanicova-Zalewska, I Slana
Meat Science|August 25, 2014
Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking systemLorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, et al.
Meat Science|June 8, 2013
Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlicGema Nieto, Sisse Jongberg, Mogens L Andersen, et al.
Meat Science|June 8, 2013
Efficacy of knife disinfection techniques in meat processingJ Leps, K Einschütz, N Langkabel, et al.
Meat Science|June 8, 2013
Use of dietary supplementation with β-guanidinopropionic acid to alter the muscle phosphagen system, postmortem metabolism, and pork qualityT L Scheffler, A L Rosser, S C Kasten, et al.
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