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Meat Science|June 21, 2017
Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texturePaula M Conroy, Maurice G O' Sullivan, Ruth M Hamill, et al.
Meat Science|June 23, 2017
Real-time PCR methods for the detection of blown pack spoilage causing Clostridium species; C. estertheticum, C. gasigenes and C. ruminantiumRachael Reid, Catherine M Burgess, Evonne McCabe, et al.
Meat Science|June 13, 2017
Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beefSeon-Tea Joo, Young-Hwa Hwang, Damian Frank
Meat Science|June 4, 2017
Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cyclesMingcheng Zhang, Fangfei Li, Xinping Diao, et al.
Meat Science|September 11, 2016
Effect of immunocastration with Bopriva on carcass characteristics and meat quality of feedlot Holstein bullsC Pérez-Linares, L Bolado-Sarabia, F Figueroa-Saavedra, et al.
Meat Science|June 27, 2017
High pressure processing improves the tenderness and quality of hot-boned beefJames D Morton, R Grant Pearson, Hannah Y-Y Lee, et al.
Meat Science|October 26, 2021
Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibersJing Yan, Yingqun Nian, Bo Zou, et al.
Meat Science|October 18, 2021
Volatile compounds in high-pressure-treated dry-cured ham: A reviewAntonia Picon, Manuel Nuñez
Meat Science|February 10, 2022
Chevon production and quality of Kalahari Red goats fed increasing levels of hempseed cake substituted for soybean mealFarouk Semwogerere, Obert C Chikwanha, Chenaimoyo L F Katiyatiya, et al.
Meat Science|February 12, 2022
What effect does the presence of sustainability and traceability certifications have on consumers of traditional meat products? The case of Iberian cured products in SpainPaula Gaspar, Carlos Díaz-Caro, Inés Del Puerto, et al.
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