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Meat Science|June 28, 2023
Proteomic analysis of Staphylococcus aureus exposed to bacteriocin XJS01 and its bio-preservative effect on raw pork loinsJian-Ping Ying, Gang Wu, Yan-Mei Zhang, et al.
Meat Science|July 25, 2023
Effect of resveratrol on skeletal slow-twitch muscle fiber expression via AMPK/PGC-1α signaling pathway in bovine myotubesJingyue Zhang, Jiqiang Li, Yunge Liu, et al.
Meat Science|June 24, 2023
Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological propertiesYun Jeong Kim, Dong-Min Shin, Yong Gi Chun, et al.
Meat Science|June 25, 2023
Chitosan coating with grape peel extract: A promising coating to enhance the freeze-thaw stability of beefYinjuan Cao, Zhaoyang Song, Chunjuan Dong, et al.
Meat Science|November 16, 2019
Carcass chilling method effects on color and tenderness of bison meatMaggie A Mickelson, James R Claus
Meat Science|November 18, 2019
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beefAna Paula da Silva Bernardo, Astrid Caroline Muniz da Silva, Vanessa Cristina Francisco, et al.
Meat Science|November 5, 2019
Effects of alfalfa particle size and starch content in diets on feeding behaviour, intake, rumen parameters, animal performance and meat quality of growing lambsAlexandra E Francisco, Martin Janíček, Teresa Dentinho, et al.
Meat Science|November 5, 2019
Performance, beef quality and expression of lipogenic genes in young bulls fed low-fat dried distillers grainsViviane Amin Reis, Ricardo Andrade Reis, Tiago Luís Da Ros de Araújo, et al.
Meat Science|November 7, 2019
Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalisLeopolda Gonzalez-Gonzalez, Alma D Alarcon-Rojo, Luis M Carrillo-Lopez, et al.
Meat Science|January 28, 2019
Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage modelJi-Hun Choi, Dong-Heon Song, Jeong-Su Hong, et al.
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