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Meat Science|October 25, 2017
Analysis of the monitoring status of residual nitrite in meat products in China from 2000 to 2011Hongchao Zhang, Changbao Sun, Wanjun Han, et al.
Meat Science|March 14, 2016
Postmortem calpain changes in ostrich skeletal muscleYa-Shiou Chang, Dun-Hui Hsu, Mavin H Stromer, et al.
Meat Science|October 17, 2017
Energy loss and impact of various stunning devices used for the slaughtering of water buffaloesMatthieu Glardon, Barbara K Schwenk, Fabiano Riva, et al.
Meat Science|October 1, 2015
The influence of thermal processing on the fatty acid profile of pork and lamb meat fed diet with increased levels of unsaturated fatty acidsPiotr Janiszewski, Eugenia Grześkowiak, Dariusz Lisiak, et al.
Meat Science|September 24, 2015
Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsidesAlaa El-Din A Bekhit, Via Suwandy, Alan Carne, et al.
Meat Science|September 25, 2015
Effects of time after a second dose of immunization against GnRF (Improvest) independent of age at slaughter on commercial bacon slicing characteristics of immunologically castrated barrowsM A Tavárez, B M Bohrer, R T Herrick, et al.
Meat Science|September 27, 2015
Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algaeEric N Ponnampalam, Viv F Burnett, Sorn Norng, et al.
Meat Science|October 17, 2015
A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storageSomwang Lekjing
Meat Science|July 11, 2016
Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausageXi Chen, Jiapeng Li, Tong Zhou, et al.
Meat Science|July 11, 2016
Accuracy of dual energy X-ray absorptiometry (DXA) in assessing carcass composition from different pig populationsO P Soladoye, Ó López Campos, J L Aalhus, et al.
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