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Meat Science|January 19, 2019
Genotypic and allelic effects of the myostatin gene (MSTN) on carcass, meat quality, and biometric traits in Colored Polish Merino sheepE Grochowska, B Borys, D Lisiak, et al.
Meat Science|March 14, 2018
Prediction of pork loin quality using online computer vision system and artificial intelligence modelXin Sun, Jennifer Young, Jeng-Hung Liu, et al.
Meat Science|March 28, 2018
Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storageMarco Cullere, Antonella Dalle Zotte, Giulia Tasoniero, et al.
Meat Science|November 1, 2019
Listeria monocytogenes inactivation in deboned dry-cured hams by high pressure processingAida Pérez-Baltar, Alejandro Serrano, Raquel Montiel, et al.
Meat Science|November 1, 2019
Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigsIgor Tomasevic, Ivan Bahelka, Marjeta Čandek-Potokar, et al.
Meat Science|November 1, 2019
The inclusion of spineless cactus in the diet of lambs increases fattening of the carcassMarismênia de Siqueira Campos Moura, Adriana Guim, Ângela Maria Vieira Batista, et al.
Meat Science|November 1, 2019
Effects of the dietary inclusion of babassu oil or buriti oil on lamb performance, meat quality and fatty acid compositionMichelle de Oliveira Maia Parente, Karlyene Sousa Rocha, Rui José Branquinho Bessa, et al.
Meat Science|November 2, 2019
Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storageMd Ashrafuzzaman Zahid, Jin Young Choi, Jin-Kyu Seo, et al.
Meat Science|June 18, 2010
Myoglobin and lipid oxidation interactions: mechanistic bases and controlCameron Faustman, Qun Sun, Richard Mancini, et al.
Meat Science|June 18, 2010
Aroma development in high pressure treated beef and chicken meat compared to raw and heat treatedSabrina Schindler, Ulrich Krings, Ralf G Berger, et al.
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