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Meat Science|December 19, 2018
Combined effects of aging and low temperature, long time heating on pork toughnessShengjie Li, Renchao Ma, Jinfeng Pan, et al.
Meat Science|December 17, 2013
Habituation to organic acid anions induces resistance to acid and bile in Listeria monocytogenesYimin Zhang, Charles E Carpenter, Jeff R Broadbent, et al.
Meat Science|December 17, 2013
Fatty acid profile, carcass and meat quality traits of young Nellore bulls fed crude glycerin replacing energy sources in the concentrateJ F Lage, T T Berchielli, E San Vito, et al.
Meat Science|December 17, 2013
Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extractIzaskun Berasategi, Iñigo Navarro-Blasco, Maria Isabel Calvo, et al.
Meat Science|December 17, 2013
Use of smart photochromic indicator for dynamic monitoring of the shelf life of chilled chicken based productsAna Paula Dutra Resem Brizio, Carlos Prentice
Meat Science|December 17, 2013
Modelling the distribution of a(w), pH and ions in marinated beef meatAndré Lebert, Jean-Dominique Daudin
Meat Science|December 18, 2013
Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chlorideHaizhou Wu, Yingyang Zhang, Men Long, et al.
Meat Science|December 18, 2013
Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roastsA N Lepper-Blilie, E P Berg, D S Buchanan, et al.
Meat Science|March 15, 2021
Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) porkXu Zequan, Shao Yonggang, Liu Guangjuan, et al.
Meat Science|March 20, 2021
Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legsDouglas Pedro, José Manuel Lorenzo, Erick Saldaña, et al.
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