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Meat Science|April 29, 2014
Influence of supplementing vitamin C to yearling steers fed a high sulfur diet during the finishing period on meat color, tenderness and protein degradation, and fatty acid profile of the longissimus muscleDanielle J Pogge, Steven M Lonergan, Stephanie L Hansen
Meat Science|April 29, 2014
Fatty acid composition of lamb meat from the autochthonous Jezersko-Solčava breed reared in different production systemsAngela Cividini, Alenka Levart, Silvester Žgur, et al.
Meat Science|April 29, 2014
Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid)Zein Kallas, Carolina E Realini, José Maria Gil
Meat Science|April 29, 2014
Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurtersHyun-Wook Kim, Ko-Eun Hwang, Dong-Heon Song, et al.
Meat Science|April 29, 2014
Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventionsNicolas A Lavieri, Joseph G Sebranek, Byron F Brehm-Stecher, et al.
Meat Science|April 29, 2014
The role of red and processed meat in colorectal cancer development: a perspectiveMarije Oostindjer, Jan Alexander, Gro V Amdam, et al.
Meat Science|February 8, 2017
An extended theory of planned behavior to predict consumers' willingness to buy mobile slaughter unit meatDjura L Hoeksma, Marien A Gerritzen, Anne Marike Lokhorst, et al.
Meat Science|March 8, 2017
Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light displayOddvin Sørheim, Ingrid Måge, Hanne Larsen
Meat Science|March 8, 2017
Consumer preferences for pork chops in five Canadian provincesT M Ngapo
Meat Science|December 13, 2016
Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tendernessDouglas R G Silva, Ana Paula R de Moura, Alcinéia L S Ramos, et al.
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