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Meat Science|November 6, 2024
Electronic tongue measurements as a predictor for sensory properties of vacuum-packed minced beef - A preliminary studyMatthew D Wilson, Ian G Hunt, Samantha M Sawyer, et al.
Meat Science|October 16, 2025
Does early weaning of improved Jezersko-Solčava x Texel lambs affect growth performance, carcass traits and meat quality?A Cividini, M Bizjak, T Flisar, et al.
Meat Science|May 25, 2024
Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beefJiqiang Li, Qiantong Wang, Rongrong Liang, et al.
Meat Science|December 28, 2020
Non-invasive spectroscopic and imaging systems for prediction of beef quality in a meat processing pilot plantY Dixit, S Hitchman, T M Hicks, et al.
Meat Science|December 30, 2019
Prediction of meat quality traits in the abattoir using portable and hand-held near-infrared spectrometersSimone Savoia, Andrea Albera, Alberto Brugiapaglia, et al.
Meat Science|December 31, 2019
Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot potFangfang Wang, Benjamin W B Holman, Yimin Zhang, et al.
Meat Science|December 10, 2022
Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausageOladipupo Q Adiamo, Michael E Netzel, Louwrens C Hoffman, et al.
Meat Science|September 24, 2020
Mitochondria influence glycolytic and tricarboxylic acid cycle metabolism under postmortem simulating conditionsSulaiman K Matarneh, Con-Ning Yen, Jocelyn Bodmer, et al.
Meat Science|April 2, 2020
Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperatureCristina Serra-Castelló, Anna Jofré, Margarita Garriga, et al.
Meat Science|April 5, 2020
Contribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storageE Demirok Soncu, N Özdemir, B Arslan, et al.
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