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Meat Science|September 14, 2023
Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processingAlejandro Heres, Qian Li, Fidel Toldrá, et al.
Meat Science|August 30, 2023
Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattlePengjia He, Yu Lei, Ke Zhang, et al.
Meat Science|August 6, 2023
Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambsManuel Scerra, Matteo Bognanno, Francesco Foti, et al.
Meat Science|August 2, 2023
The effect of age and sex on carcass traits and body composition of Hungarian yearling farmed red deer (Cervus elaphus hippelaphus)Julianna Bokor, János Nagy, Tamás Donkó, et al.
Meat Science|August 25, 2023
Combining the oxygen sensor based respirometry and 16S rRNA amplicon sequencing for the analysis of microbiota in commercial mince productsSophia Elisseeva, Thomaz F S Bastiaanssen, Elisa Santovito, et al.
Meat Science|August 16, 2023
Challenges and processing strategies to produce high quality frozen meatRenyu Zhang, Carolina E Realini, Yuan H Brad Kim, et al.
Meat Science|August 23, 2023
Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributesHillary A Martinez, Rhonda K Miller, Chris Kerth, et al.
Meat Science|July 31, 2023
Effect of dietary arginine supplementation on protein synthesis, meat quality and flavor in growing lambsLu Dou, Lina Sun, Chang Liu, et al.
Meat Science|July 31, 2023
Potential and limitations of rabbit meat in maintaining food security in UkraineGalia Zamaratskaia, Oleksandr Havrysh, Malgorzata Korzeniowska, et al.
Meat Science|October 23, 2023
Inhibitory effect of Paliurus spina-christi Mill., Celtis tournefortii L. and Nigella sativa L. on Nε-(Carboxymethyl) lysine in meatballsMehmet Emin Aydemir, Ali Arslan, Kasım Takım, et al.
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