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Meat Science|June 16, 2018
Dried tomato pomace supplementation to reduce lamb concentrate intake: Effects on growth performance and meat qualityBernardo Valenti, Giuseppe Luciano, Mariano Pauselli, et al.
Meat Science|December 17, 2013
SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaksJohanne Taylor, Remy van de Ven, David L Hopkins
Meat Science|December 17, 2013
The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hamsZ Pietrasik, N J Gaudette
Meat Science|December 17, 2013
Effect of including linseed in a concentrate fed to young bulls on intramuscular fatty acids and beef colorP Albertí, M J Beriain, G Ripoll, et al.
Meat Science|December 17, 2013
Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acidsTina Trebušak, Alenka Levart, Janez Salobir, et al.
Meat Science|December 17, 2013
Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South AfricaThomas Petit, Yanis Caro, Anne-Sophie Petit, et al.
Meat Science|November 12, 2013
Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore×Aberdeen Angus crossbred animals finished in feedlotGiulianna Z Miguel, Marcelo H Faria, Roberto O Roça, et al.
Meat Science|November 12, 2013
A rapid low-cost high-density DNA-based multi-detection test for routine inspection of meat speciesChun Chi Lin, Lai Ling Fung, Po Kwok Chan, et al.
Meat Science|November 12, 2013
Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamicsMarianthi Sidira, Athanasios Karapetsas, Alex Galanis, et al.
Meat Science|November 16, 2013
Qualitative characteristics of meat from young bulls fed different levels of crude glycerinJ R R Carvalho, M L Chizzotti, E M Ramos, et al.
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