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Meat Science|September 18, 2022
Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beefDaniel S Antonelo, Priscila R Dos Santos-Donado, Christina R Ferreira, et al.Meat Science|September 18, 2022
Content and gain of macro minerals in the empty body and body tissues of growing bullsAniela C Honig, Vivienne Inhuber, Hubert Spiekers, et al.Meat Science|September 26, 2022
Novel biphasic gels can mimic and replace animal fat in fully-cooked coarse-ground sausageNicole D Kibler, Nuria C Acevedo, Karin Cho, et al.Meat Science|March 12, 2021
Injection of iodoacetic acid into pre-rigor bovine muscle simulates dark cutting conditionsJared F Buhler, David S Dang, Chandler D Stafford, et al.Meat Science|March 14, 2021
Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef pattiesYong Li, Chaoyi Xue, Wei Quan, et al.Meat Science|February 22, 2021
Optimal raw material formulation to produce pressed pork ham at the least costSang Keun Jin, Hyeong Sang Kim, Gap-Don KimMeat Science|September 11, 2022
Consumers' perceptions and attitudes toward hunted wild game meat in the modern world: A literature reviewAnnafrancesca Corradini, Maria Elena Marescotti, Eugenio Demartini, et al.Meat Science|January 11, 2022
The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain)Zahra B Naqvi, Michael A Campbell, Sajid Latif, et al.Meat Science|August 30, 2022
Assessing Australian consumer preferences for fresh pork meat attributes: A best-worst approach on 46 attributesChien Duong, Billy Sung, Sean Lee, et al.Meat Science|October 25, 2022
Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat battersB M Bohrer, M Izadifar, S BarbutPageof 871