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Meat Science|January 8, 2019
Exploring consumers' attitude towards cultured meat in ItalyMaria Cecilia Mancini, Federico Antonioli
Meat Science|December 12, 2018
Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validationAntonio González-Casado, Ana María Jiménez-Carvelo, Luis Cuadros-Rodríguez
Meat Science|December 28, 2018
Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysatesFabienne Kessler, Mathias Boe Riisgaard Nielsen, Marie Tøstesen, et al.
Meat Science|December 31, 2018
Fatty acid composition, cholesterol content and lipid oxidation indices of intramuscular fat from skeletal muscles of beaver (Castor fiber L.)Piotr Domaradzki, Mariusz Florek, Piotr Skałecki, et al.
Meat Science|March 18, 2018
Do extended transport times and rest periods impact on eating quality of beef carcasses?Rod Polkinghorne, Judy Philpott, J M Thompson
Meat Science|March 18, 2018
Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracisA P B Fruet, F Trombetta, F S Stefanello, et al.
Meat Science|March 20, 2018
The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternativeCisem Sucu, Gulen Yildiz Turp
Meat Science|March 21, 2018
Carcass and meat characteristics from farm-raised and wild fallow deer (Dama dama) and red deer (Cervus elaphus): A reviewEva Kudrnáčová, Luděk Bartoň, Daniel Bureš, et al.
Meat Science|March 24, 2018
Classification of trace elements in tissues from organic and conventional French pig productionJulien Parinet, Eric Royer, Mailie Saint-Hilaire, et al.
Meat Science|January 19, 2019
Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weightsBridgette G Logan, Russell D Bush, Tamara E Biffin, et al.
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