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Meat Science|June 5, 2018
Long-term effects of castration, chronic intermittent social stress, provision of grass silage and their interactions on performance and meat and adipose tissue properties in growing-finishing pigsM Holinger, B Früh, P Stoll, et al.
Meat Science|June 13, 2018
Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reductionTiago Luis Barretto, Marise Aparecida Rodrigues Pollonio, Javier Telis-Romero, et al.
Meat Science|June 17, 2018
Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausageAnuraj T Sukumaran, Alexander J Holtcamp, Yan L Campbell, et al.
Meat Science|June 17, 2018
Predicting aged pork quality using a portable Raman deviceC C Santos, J Zhao, X Dong, et al.
Meat Science|May 28, 2017
Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meatH B Calnan, R H Jacob, D W Pethick, et al.
Meat Science|May 29, 2017
Application of Hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb M. longissimus lumborum at 24h post mortemC R Craigie, P L Johnson, P R Shorten, et al.
Meat Science|May 29, 2017
Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat productsJosef Kameník, Alena Saláková, Věra Vyskočilová, et al.
Meat Science|June 25, 2019
Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.SPaolo Bonilauri, Maria Silvia Grisenti, Paolo Daminelli, et al.
Meat Science|October 15, 2018
Influence of oxidative damage to proteins on meat tenderness using a proteomics approachJessica Moraes Malheiros, Camila Pereira Braga, Ryan Albert Grove, et al.
Meat Science|October 15, 2018
Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 monthsRafael S B Pinheiro, Caroline L Francisco, Diego M Lino, et al.
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