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Meat Science|June 15, 2019
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profileRosane Teresinha Heck, Erick Saldaña, José Manuel Lorenzo, et al.
Meat Science|June 4, 2019
Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-lifeJuana Fernández-López, Raquel Lucas-González, Manuel Viuda-Martos, et al.
Meat Science|July 18, 2018
Variation in the FABP4 gene affects carcass and growth traits in sheepWei Yan, Huitong Zhou, Jiang Hu, et al.
Meat Science|June 27, 2018
Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contentsElif Aykın-Dinçer, Mustafa Erbaş
Meat Science|May 27, 2019
Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challengeGiuseppe Luciano, Antonio Natalello, Simona Mattioli, et al.
Meat Science|May 20, 2019
Optimising the acceptability of reduced-salt ham with flavourings using a mixture designGonzalo Delgado-Pando, Paul Allen, Joe P Kerry, et al.
Meat Science|May 1, 2019
Automatic ham classification method based on support vector machine model increases accuracy and benefits compared to manual classificationGerard Masferrer, Ricard Carreras, Maria Font-I-Furnols, et al.
Meat Science|April 21, 2019
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woodsErick Saldaña, Izabella Soletti, Mariana Marinho Martins, et al.
Meat Science|April 21, 2019
Effects of naturally-produced lovastatin on carcass characteristics, muscle physico-chemical properties and lipid oxidation and cholesterol content in goatsSani Garba, Awis Qurni Sazili, Mazrul Fahmi Mahadzir, et al.
Meat Science|April 21, 2019
Can innovations in traditional pork products help thriving EU untapped pig breeds? A non-hypothetical discrete choice experiment with hedonic evaluationZ Kallas, E Varela, M Čandek-Potokar, et al.
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