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Meat Science|July 9, 2018
Genetics of growth, carcass and meat quality in rabbitsAgustin Blasco, István Nagy, Pilar HernándezMeat Science|July 9, 2018
Thermal inactivation of actinidin as affected by meat matrixXiaojie Zhu, Lovedeep Kaur, Mike BolandMeat Science|July 17, 2018
Novel techniques to understand consumer responses towards food products: A review with a focus on meatDamir Dennis Torrico, Scott C Hutchings, Minh Ha, et al.Meat Science|July 17, 2018
Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading modelL Pannier, G E Gardner, R A O'Reilly, et al.Meat Science|July 17, 2018
Calibration of an on-line dual energy X-ray absorptiometer for estimating carcase composition in lamb at abattoir chain-speedG E Gardner, S Starling, J Charnley, et al.Meat Science|July 15, 2018
Dry-aging improves meat quality attributes of grass-fed beef loinsJordy Berger, Yuan H Brad Kim, Jerrad F Legako, et al.Meat Science|June 3, 2018
The effect of temperature during retail display on the colour stability of CO pretreated vacuum packaged beef steaksLauren Anne Van Rooyen, Paul Allen, Eimear I Gallagher, et al.Meat Science|June 5, 2018
Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, NamibiaDaphney Shiningeni, Percy Chimwamurombe, Renatus Shilangale, et al.Meat Science|May 2, 2017
Meat flavour in pork and beef - From animal to mealMargit D Aaslyng, Lene MeinertMeat Science|May 3, 2017
Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured hamNerea Martínez-Onandi, Ana Rivas-Cañedo, Marta Ávila, et al.Pageof 867