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Meat Science|September 12, 2020
Optimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial conjugated linoleic acid production in fermented ground beefCem Okan Özer, Birol Kılıç
Meat Science|March 16, 2020
Increasing the α-tocopherol content and lipid oxidative stability of meat through dietary Cistus ladanifer L. in lamb fed increasing levels of polyunsaturated fatty acid rich vegetable oilsEliana Jerónimo, David Soldado, Susana Sengo, et al.
Meat Science|March 3, 2020
Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked hamLiselot Steen, Ellen Neyrinck, Eveline De Mey, et al.
Meat Science|July 27, 2021
Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspectsMónica Flores, José A Piornos
Meat Science|November 21, 2022
Goldenberry flour as a natural antioxidant in Bologna-type mortadella during refrigerated storage and in vitro digestionVanessa Biasi, Eduardo Huber, Thainá Sabrina Haefliger Goldoni, et al.
Meat Science|November 21, 2022
Application of seaweed dietary fiber as a potential alternative to phosphates in frankfurters with healthier profilesDongxue Yuan, Yining Xu, Baohua Kong, et al.
Meat Science|June 6, 2022
Influence of temperament on performance and carcass quality of commercial Brahman steers in a Colombian tropical grazing systemLeandro M León-Llanos, Hernando Flórez-Díaz, Luis G Duque-Muñoz, et al.
Meat Science|June 6, 2022
Guidelines on the hygienic management of wild meat in JapanShinji Takai
Meat Science|June 21, 2022
A new semantic resource responding to the principles of Open Science: The meat thesaurus as an IT tool for dialogue between sector actorsMoise Kombolo Ngah, Jérémy Yon, François Landrieu, et al.
Meat Science|June 18, 2022
Detection of adulteration in mutton using digital images in time domain combined with deep learning algorithmYaoxin Zhang, Minchong Zheng, Rongguang Zhu, et al.
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