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Meat Science|June 3, 2020
Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systemsChaoyi Xue, Qiaochun Chen, Zhiyong He, et al.Meat Science|June 5, 2020
A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breedsYizhong Huang, Lisheng Zhou, Junjie Zhang, et al.Meat Science|August 1, 2021
Impact of genetic potential for residual feed intake and diet fed during early- to mid-gestation in beef heifers on carcass characteristics and meat quality attributes of their castrated male offspringS J Meale, A L Ruiz-Sanchez, E Dervishi, et al.Meat Science|August 16, 2022
Consumer intention towards the phosphate-reduced processed meat products using the extended theory of planned behaviourKarthikeyan Palanisamy Thangavelu, John J Hyland, Maeve Henchion, et al.Meat Science|May 13, 2021
An image analysis approach to identification and measurement of marbling in the intact pork loinBethany Uttaro, Sophie Zawadski, Ivy Larsen, et al.Meat Science|August 4, 2022
First insights about the underlying mechanisms of Martina Franca donkey meat tenderization during aging: A proteomic approachAntonella Della Malva, Mohammed Gagaoua, Antonella Santillo, et al.Meat Science|August 5, 2022
The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beefBenjamin W B Holman, Alaa El-Din A Bekhit, Yanwei Mao, et al.Meat Science|August 9, 2022
Changes in postmortem metabolites profile of atypical and typical DFD beefMuawuz Ijaz, Dequan Zhang, Chengli Hou, et al.Meat Science|August 12, 2022
'We're meat, so we need to eat meat to be who we are': Understanding motivations that increase or reduce meat consumption among emerging adults in the University of Ghana food environmentDaniel Opoku Mensah, Faustina Ofosua Mintah, Sylvia Adoma Oteng, et al.Meat Science|August 13, 2022
Italian consumers standing at the crossroads of alternative protein sources: Cultivated meat, insect-based and novel plant-based foodsMaria Cecilia Mancini, Federico AntonioliPageof 871