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Meat Science|December 10, 2022
iTRAQ-based proteomic analysis reveals the underlying mechanism of postmortem tenderization of refrigerated porcine Longissimus thoracis et lumborum muscleLong Xu, Yueshan He, Xiaoyu Yuan, et al.
Meat Science|May 24, 2023
Why alternative proteins will not disrupt the meat industryMichael Siegrist, Christina Hartmann
Meat Science|May 2, 2023
Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausagesRamón Cava, Luis Ladero
Meat Science|April 1, 2023
Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taintM Dolores Garrido, Macarena Egea, Maria Font-I-Furnols, et al.
Meat Science|July 1, 2019
Cattle production practices and the incidence of dark cutting beefS Mahmood, W T Dixon, H L Bruce
Meat Science|June 19, 2019
Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltongMaxine Jones, Elodie Arnaud, Pieter Gouws, et al.
Meat Science|June 30, 2019
Inoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical characteristics of Iberian cured pork loinLaura Ramos-Moreno, Francisco J Ruiz-Castilla, Cristina Bravo, et al.
Meat Science|June 30, 2019
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breedMohammed Gagaoua, Claudia Terlouw, Ian Richardson, et al.
Meat Science|July 6, 2019
Effects of algae supplementation in high-energy dietary on fatty acid composition and the expression of genes involved in lipid metabolism in Hu sheep managed under intensive finishing systemYixuan Fan, Caifang Ren, Fanxing Meng, et al.
Meat Science|April 16, 2019
Strategies for overcoming aversion to unnaturalness: The case of clean meatChristopher J Bryant, Joanna E Anderson, Kathryn E Asher, et al.
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