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Meat Science|March 5, 2018
Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometryWenli Wang, Xi Feng, Danni Zhang, et al.
Meat Science|January 1, 2018
Proteome changes of beef in Nellore cattle with different genotypes for tendernessAlessandra F Rosa, Cristina T Moncau, Mirele D Poleti, et al.
Meat Science|January 1, 2018
Cooking method effect on Warner-Bratzler shear force of different beef musclesRomina Fabre, Gabriela Dalzotto, Flavia Perlo, et al.
Meat Science|January 1, 2018
Identification of offal adulteration in beef by laser induced breakdown spectroscopy (LIBS)Hasan Murat Velioglu, Banu Sezer, Gonca Bilge, et al.
Meat Science|February 8, 2018
Supplementation of Nigella sativa seeds to Barbarine lambs raised on low- or high-concentrate diets: Effects on meat fatty acid composition and oxidative stabilityM Cherif, B Valenti, S Abidi, et al.
Meat Science|February 8, 2018
Fatty acid composition of polar and neutral meat lipids of goats browsing in native pasture of Brazilian SemiaridNatália L O Fonteles, Susana P Alves, Marta Suely Madruga, et al.
Meat Science|February 8, 2018
Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plantsAida Lahmar, David Morcuende, María-Jesús Andrade, et al.
Meat Science|February 8, 2018
A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging systemCameron G Jose, Robin H Jacob, David W Pethick, et al.
Meat Science|February 8, 2018
Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniquesFlávia Beatriz Custódio, Milton C Vasconcelos-Neto, Karine H Theodoro, et al.
Meat Science|January 15, 2018
Association of CAST2, HSP90AA1, DNAJA1 and HSPB1 genes with meat tenderness in Nellore cattleJessica Moraes Malheiros, Cruz Elena Enríquez-Valencia, Bruno Oliveira da Silva Duran, et al.
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