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Meat Science|December 1, 2019
Quality properties of sausage incorporated with flaxseed and tomato powdersHamed Ghafouri-Oskuei, Afshin Javadi, Mohammad Reza Saeidi Asl, et al.
Meat Science|December 2, 2019
The effect of Goji berries (Lycium barbarum) dietary supplementation on rabbit meat qualityLaura Menchetti, Gabriele Brecchia, Raffaella Branciari, et al.
Meat Science|December 4, 2019
Evidence of marbling as a single connected entity in beef striploinsMurk J Bottema, Zbigniew A Kruk, Amelia Gontar, et al.
Meat Science|January 7, 2019
An evaluation of environmental, intrinsic and pre- and post-slaughter risk factors associated to dark-cutting beef in a Federal Inspected Type slaughter plantJorge Loredo-Osti, Eduardo Sánchez-López, Alberto Barreras-Serrano, et al.
Meat Science|December 8, 2020
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsionsJulliane Carvalho Barros, Paulo E S Munekata, Francisco Allan Leandro de Carvalho, et al.
Meat Science|November 10, 2020
Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus, biceps femoris and psoas major during heatingRozita Vaskoska, Minh Ha, Lydia Ong, et al.
Meat Science|December 1, 2018
Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacingsJ Hughes, F Clarke, Y Li, et al.
Meat Science|December 4, 2018
Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approachLaura Lorido, Elisa Pizarro, Mario Estévez, et al.
Meat Science|March 9, 2018
Fatty acid profile and carcass traits of feedlot Nellore cattle fed crude glycerin and virginiamycinPablo S Castagnino, Giovani Fiorentini, Erick E Dallantonia, et al.
Meat Science|December 19, 2018
The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loadsAshleigh K Kilgannon, Benjamin W B Holman, A John Mawson, et al.
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