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Meat Science|September 3, 2016
Geographical origin authentication of pork using multi-element and multivariate data analysesJae Sung Kim, In Min Hwang, Ga Hyun Lee, et al.
Meat Science|May 14, 2017
Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh porkJiang Jiang, Xinyue Tang, Yan Xue, et al.
Meat Science|May 6, 2017
Association analysis of SNPs in the porcine CYP2E1 gene with skatole, indole, and androstenone levels in backfat of a crossbred pig populationKateřina Zadinová, Roman Stupka, Antonín Stratil, et al.
Meat Science|May 14, 2017
The key role of the meat industry in transformation to a low-carbon, climate resilient, sustainable economyFrank Rijsberman
Meat Science|July 11, 2017
Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with gingerSimone Mancini, Giovanna Preziuso, Alessandro Dal Bosco, et al.
Meat Science|April 13, 2018
Modifications of protein-related compounds of beef minced meat treated by high pressureClaire Guyon, Valentin Le Vessel, Anne Meynier, et al.
Meat Science|April 16, 2018
Meat quality in relation to swine well-being after transport and during lairage at the slaughterhouseL Rey-Salgueiro, E Martinez-Carballo, P Fajardo, et al.
Meat Science|April 16, 2018
Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coliMarcelo Signorini, Magdalena Costa, David Teitelbaum, et al.
Meat Science|July 3, 2017
A mitochondrial protein increases glycolytic fluxSulaiman K Matarneh, Eric M England, Tracy L Scheffler, et al.
Meat Science|June 4, 2018
Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 daysLena Schuster, Corinna Franke, Patrick Silcock, et al.
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