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Meat Science|January 2, 2016
Sensory quality of lamb following long-term frozen storageE Muela, P Monge, C Sañudo, et al.
Meat Science|March 27, 2016
Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activityJuliana Cristina Baldin, Euder Cesar Michelin, Yana Jorge Polizer, et al.
Meat Science|March 29, 2016
High pressure as an alternative processing step for ham productionSylvia Pingen, Nadine Sudhaus, André Becker, et al.
Meat Science|February 10, 2016
Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC-MS/MS and multivariate analysisMaomao Zeng, Yang Li, Zhiyong He, et al.
Meat Science|February 13, 2016
Estimating the impact of various pathway parameters on tenderness, flavour and juiciness of pork using Monte Carlo simulation methodsH A Channon, A J Hamilton, D N D'Souza, et al.
Meat Science|May 11, 2016
Microbial spoilage, quality and safety within the context of meat sustainabilityLinda Saucier
Meat Science|April 7, 2016
Optimizing application parameters for lactic acid and sodium metasilicate against pathogens on fresh beef, pork and deli meatsStaci L DeGeer, Luxin Wang, Gretchen N Hill, et al.
Meat Science|March 19, 2016
Changes in the quality of superchilled rabbit meat stored at different temperaturesYang Lan, Yongbiao Shang, Ying Song, et al.
Meat Science|March 21, 2016
Dietary nitrate and nitrite: Benefits, risks, and evolving perceptionsWendy Bedale, Jeffrey J Sindelar, Andrew L Milkowski
Meat Science|March 21, 2016
Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meatSlim Smaoui, Anis Ben Hsouna, Aida Lahmar, et al.
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