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Meat Science|September 25, 2018
Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripeningBinbin Li, Ye Xu, Jing Li, et al.
Meat Science|July 29, 2018
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatmentsBhaskar Mitra, Rene Lametsch, Ines Greco, et al.
Meat Science|July 29, 2018
Computed tomography has improved precision for prediction of intramuscular fat percent in the M. longissimus thoracis et lumborum in cattle compared to manual gradingF Anderson, J Cook, A Williams, et al.
Meat Science|July 29, 2018
Frankfurters made with pork meat, emmer wheat (Triticum dicoccum Schübler) and almonds nut (Prunus dulcis Mill.): evaluation during storage of a novel food from an ancient recipeDavid Ranucci, Dino Miraglia, Raffaella Branciari, et al.
Meat Science|July 31, 2018
Feeding potentially health promoting nutrients to finishing bulls changes meat composition and allow for product health claimsAnna Haug, Stine Gregersen Vhile, Jan Berg, et al.
Meat Science|September 10, 2018
Descriptive and hedonic sensory perception of Brazilian consumers for smoked baconErick Saldaña, Luiz Saldarriaga, Jorge Cabrera, et al.
Meat Science|November 16, 2016
Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beefNassim Shavisi, Ali Khanjari, Afshin Akhondzadeh Basti, et al.
Meat Science|October 18, 2017
Polymorphisms in adrenergic receptor genes in Qinchuan cattle show associations with selected carcass traitsChu-Gang Mei, Lin-Sheng Gui, Hong-Cheng Wang, et al.
Meat Science|October 22, 2017
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profilesBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|October 23, 2017
Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profileA S de Mello, B E Jenschke, L S Senaratne, et al.
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