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Meat Science|November 3, 2020
The effect of purine content on sensory quality of porkCong Huang, Min Zheng, Yizhong Huang, et al.
Meat Science|November 23, 2020
Ultimate pH effects on dry-aged beef qualityFelipe A Ribeiro, Soon K Lau, Rebecca A Furbeck, et al.
Meat Science|October 23, 2020
Elemental composition of pork meat from conventional and animal welfare farms by inductively coupled plasma-optical emission spectrometry (ICP-OES) and ICP-mass spectrometry (ICP-MS) and their authentication via multivariate chemometric analysisOk Yeon Song, Md Atikul Islam, Ji Hyeon Son, et al.
Meat Science|October 25, 2020
Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigsJinqiu Wang, Jing Xiao, Xin Liu, et al.
Meat Science|November 25, 2020
Consumption of fresh Iberian pork: Two-stage cluster for the identification of segments of consumers according to their habits and lifestylesAlberto Ortiz, Carlos Díaz-Caro, David Tejerina, et al.
Meat Science|October 31, 2020
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongueQian Chen, Yingying Hu, Rongxin Wen, et al.
Meat Science|November 1, 2020
Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigsE Kowalski, M Aluwé, E Vossen, et al.
Meat Science|October 20, 2020
Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approachesW Barragán, J L Aalhus, G Penner, et al.
Meat Science|September 6, 2020
Meat of South American camelids - Sensory quality and nutritional compositionTeodora Popova, Leslie Tejeda, J Mauricio Peñarrieta, et al.
Meat Science|September 8, 2020
Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated displayJ Ortuño, L Mateo, M T Rodríguez-Estrada, et al.
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