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Meat Science|December 13, 2016
Development of a heterologous enzyme-linked immunosorbent assay for the detection of clindamycin and lincomycin residues in edible animal tissuesJie He, Nan Wu, Pengjie Luo, et al.
Meat Science|March 26, 2017
Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compoundsChen Xiang, Jorge Ruiz-Carrascal, Mikael A Petersen, et al.
Meat Science|December 19, 2021
Inherent factors influence color variations in semimembranosus muscle of pigsL T Kirkpatrick, J M Elgin, S K Matarneh, et al.
Meat Science|November 28, 2021
Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: In vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel meat during refrigeration storageElham Ansarian, Majid Aminzare, Hassan Hassanzad Azar, et al.
Meat Science|November 10, 2021
Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storageN Sirini, R Lucas-González, J Fernández-López, et al.
Meat Science|November 20, 2021
Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cakeChuanai Cao, Dongxue Yuan, Xin Li, et al.
Meat Science|September 3, 2019
Effect of testosterone on the differentiation control of stromal vascular cells isolated from longissimus muscle of Hanwoo beef cattleDelgerzul Baatar, Seong Gu Hwang
Meat Science|August 21, 2019
Evaluation of rumen temperature as a novel indicator of meat quality: Rumen temperature and haematological indicators of stress during the pre-slaughter period as predictors of instrumental meat quality in bullsN H Rutherford, F O Lively, G Arnott
Meat Science|August 23, 2019
Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat productsSlim Smaoui, Hajer Ben Hlima, Ahlem Chakchouk Mtibaa, et al.
Meat Science|August 3, 2019
A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured hamYanan Shi, Xiang Li, Aixiang Huang
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