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Meat Science|May 14, 2017
Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging applicationsMichael A Morris, Sibu C Padmanabhan, Malco C Cruz-Romero, et al.
Meat Science|May 15, 2017
Identification of the bovine HSL gene expression profiles and its association with fatty acid composition and fat deposition traitsXibi Fang, Zhihui Zhao, Ping Jiang, et al.
Meat Science|May 15, 2017
Electronic noses: Powerful tools in meat quality assessmentWojciech Wojnowski, Tomasz Majchrzak, Tomasz Dymerski, et al.
Meat Science|May 17, 2017
Effects of increasing dietary organic selenium levels on meat fatty acid composition and oxidative stability in growing rabbitsG Papadomichelakis, E Zoidis, A C Pappas, et al.
Meat Science|May 3, 2017
The role of meat in strategies to achieve a sustainable diet lower in greenhouse gas emissions: A reviewJohn J Hyland, Maeve Henchion, Mary McCarthy, et al.
Meat Science|May 3, 2017
Relationship between proteolysis and water-holding of myofibrilsZhen Zeng, Cheng Li, Per Ertbjerg
Meat Science|May 21, 2017
Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen stateMarzena Danowska-Oziewicz, Lidia Kurp
Meat Science|May 6, 2017
On-site identification of meat species in processed foods by a rapid real-time polymerase chain reaction systemShunsuke Furutani, Yoshihisa Hagihara, Hidenori Nagai
Meat Science|May 7, 2017
A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meatMinh Ha, Frank R Dunshea, Robyn D Warner
Meat Science|April 30, 2017
Prediction of the conditions for the consumption of game by Polish consumersKatarzyna Kwiecińska, Małgorzata Kosicka-Gębska, Jerzy Gębski, et al.
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