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Meat Science|October 22, 2023
Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluationsEmma E M Lynch, Edward H Clayton, Benjamin W B Holman, et al.
Meat Science|September 29, 2023
Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus musclesBaochen Xu, Qingwei Zhang, Yimin Zhang, et al.
Meat Science|October 1, 2023
Muscle of dark and normal beef differs metabolicallyL T Kirkpatrick, J F M Gómez, M Beline, et al.
Meat Science|September 20, 2023
The effect of pH and aging on mitochondrial reduction of bovine myoglobin's affinity for oxygenMasahiro Waga, Kazumasa Nodake, Koji Nakade
Meat Science|July 19, 2023
Adding value to beef portion steaks through measuring individual marblingL Pannier, T M van de Weijer, F T H J van der Steen, et al.
Meat Science|July 1, 2023
Quality and safety of pork sold in the informal urban street markets of the Cape Metropole, South AfricaSiphosethu Magqupu, Chenaimoyo L F Katiyatiya, Obert C Chikwanha, et al.
Meat Science|July 22, 2023
Overview of game meat utilisation challenges and opportunities: A European perspectiveTersia Needham, Daniel Bureš, Jiří Černý, et al.
Meat Science|July 20, 2023
The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hipsChristian Vallejo-Torres, Mario Estévez, Sonia Ventanas, et al.
Meat Science|July 7, 2023
Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausagesBibiana Alves Dos Santos, Andrine Menna da Fontoura, Leticia Pereira Correa, et al.
Meat Science|July 1, 2023
Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry-cured hamsAlessandro Toscano, Diana Giannuzzi, Isaac Hyeladi Malgwi, et al.
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