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Meat Science|October 17, 2018
Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing timesPedro Henrique Imazaki, Mahmoud Elansary, Marie-Louise Scippo, et al.
Meat Science|September 3, 2018
Consumer preferences for red deer meat: a discrete choice analysis considering attitudes towards wild game meat and huntingEugenio Demartini, Daniel Vecchiato, Tiziano Tempesta, et al.
Meat Science|August 29, 2018
A whole-genome sequence based association study on pork eating quality traits and cooking loss in a specially designed heterogeneous F6 pig populationJiuxiu Ji, Lisheng Zhou, Yizhong Huang, et al.
Meat Science|September 23, 2018
Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausageEsmaeel Abbasi, Roghayeh Amini Sarteshnizi, Hassan Ahmadi Gavlighi, et al.
Meat Science|July 28, 2018
Effects of market type and time of purchase on oxidative status and descriptive off-odors and off-flavors of beef in VietnamP T T Vu, A J Holtcamp, A T Sukumaran, et al.
Meat Science|June 30, 2018
The effect of combining tenderstretching and electrical stimulation on alpaca (Vicugna pacos) meat tenderness and eating qualityTamara E Biffin, Melanie A Smith, Russell D Bush, et al.
Meat Science|July 22, 2018
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran waxTaylor L Wolfer, Nuria C Acevedo, Kenneth J Prusa, et al.
Meat Science|July 22, 2018
The effects of quercetin supplementation on New Zealand White grower rabbit carcass and meat quality - A short communicationM K North, A Dalle Zotte, L C Hoffman
Meat Science|July 24, 2018
Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loinYuemei Zhang, Per Ertbjerg
Meat Science|May 18, 2017
The effect of lamb carcase weight and GR depth on the production of value-added cuts - A short communicationStephanie M Fowler, Jordan M Hoban, Remy van de Ven, et al.
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