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Meat Science|February 18, 2020
Predicting the shear value and intramuscular fat in meat from Nellore cattle using Vis-NIR spectroscopyMarina de Nadai Bonin, Saulo da Luz E Silva, Lutz Bünger, et al.
Meat Science|February 23, 2020
Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacityDanyi Ma, Yuan H Brad Kim
Meat Science|February 25, 2020
Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in CyprusDemetris Kafouris, Andri Koukkidou, Eftychia Christou, et al.
Meat Science|February 12, 2020
Evaluation by NIRS technology of curing process of ham with low sodium contentM Isabel Campos, Luis Debán, Gregorio Antolín, et al.
Meat Science|February 13, 2020
The effect of tropical flours (breadfruit and banana) on structural and technological properties of beef emulsion modeling systemsShiqi Huang, Benjamin M Bohrer
Meat Science|January 10, 2020
Association between single nucleotide polymorphisms in GPAT1 locus and pork quality in pigsI Mitka, K Ropka-Molik, M Tyra
Meat Science|January 15, 2020
Inhibition of mitochondrial calcium uniporter enhances postmortem proteolysis and tenderness in beef cattleDavid S Dang, Jared F Buhler, Haden T Davis, et al.
Meat Science|January 19, 2020
Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storageMin Zhang, Lichao He, Chengliang Li, et al.
Meat Science|February 5, 2020
Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beefTooraj Mehdizadeh, Hossein Tajik, Ali Mojaddar Langroodi, et al.
Meat Science|December 15, 2019
Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf lifeTawanda Tayengwa, Obert C Chikwanha, Pieter Gouws, et al.
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