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Meat Science|May 17, 2020
Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breedsMauro Vitale, Zein Kallas, Evelyn Rivera-Toapanta, et al.Meat Science|May 9, 2021
Gestational nutrient restriction under extensive grazing conditions: Effects on muscle characteristics and meat quality in heavy lambsJ Ithurralde, R Pérez-Clariget, A Saadoun, et al.Meat Science|May 23, 2021
Sire-feed interactions for fattening performance and meat quality traits in growing-finishing pigs under a conventional and an organic feeding regimenNele Quander-Stoll, Barbara Früh, David Bautze, et al.Meat Science|May 14, 2021
Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballsDamla Bilecen Şen, Birol KılıçMeat Science|May 7, 2021
Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing processYong Xie, Bo Chen, Jie Guo, et al.Meat Science|May 11, 2021
What is the impact of the rearing management applied during the heifers' whole life on the toughness of five raw rib muscles in relation with carcass traits?J Soulat, V Monteils, M-P Ellies-Oury, et al.Meat Science|June 6, 2015
Novel approaches to improving the chemical safety of the meat chain towards toxicantsE Engel, J Ratel, J Bouhlel, et al.Meat Science|June 7, 2015
Effect of dietary inclusion of a herbal extract mixture and different oils on pig performance and meat qualityEwa Hanczakowska, Małgorzata Świątkiewicz, Eugeniusz R GrelaMeat Science|May 23, 2015
Changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum muscle during conditioning as assessed by a trained sensory panelM K North, L C HoffmanPageof 871