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Meat Science|September 8, 2019
Evaluation of an automated assessment system for ear and tail lesions as animal welfare indicators in pigs at slaughterLara Blömke, Nina Volkmann, Nicole Kemper
Meat Science|September 9, 2019
Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cookingSelen Sallan, Güzin Kaban, Şeyma Şişik Oğraş, et al.
Meat Science|August 12, 2019
Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeksBenjamin W B Holman, Kristy L Bailes, Matthew J Kerr, et al.
Meat Science|August 18, 2019
Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuksFurkan Turker Saricaoglu, Sadettin Turhan
Meat Science|July 30, 2019
Use of Hermetia illucens larvae as a dietary protein source: Effects on growth performance, carcass traits, and meat quality in finishing pigsMiao Yu, Zhenming Li, Weidong Chen, et al.
Meat Science|May 17, 2011
Ultrasonic characterisation of B. femoris from Iberian pigs of different genetics and feeding systemsL Niñoles, A Mulet, S Ventanas, et al.
Meat Science|March 11, 2011
Influence of betaine and conjugated linoleic acid on development of carcass cuts of Iberian pigs growing from 20 to 50 kg body weightM L Rojas-Cano, L Lara, M Lachica, et al.
Meat Science|March 11, 2011
Application of Classification and Regression Tree (CART) analysis on the microflora of minced meat for classification according to Reg. (EC) 2073/2005P Paulsen, F J M Smulders, A Tichy, et al.
Meat Science|April 1, 2011
Tenderness of pre- and post rigor lamb longissimus muscleGeert Geesink, Sadi Sujang, Mohammad Koohmaraie
Meat Science|March 23, 2011
Perilipin 1 and perilipin 2 protein localization and gene expression study in skeletal muscles of European cross-breed pigs with different intramuscular fat contentsG Gandolfi, M Mazzoni, P Zambonelli, et al.
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