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Meat Science|September 10, 2013
A comparative quality appraisal of finely comminuted batters produced using three types of knivesMirosława Krzywdzińska-Bartkowiak, Michał Piątek, Włodzimierz Dolata
Meat Science|September 10, 2013
Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausageNaourez Ktari, Slim Smaoui, Imen Trabelsi, et al.
Meat Science|September 11, 2013
Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: the U.S. experienceMary E Van Elswyk, Shalene H McNeill
Meat Science|September 11, 2013
Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensinM M Ladeira, L C Santarosa, M L Chizzotti, et al.
Meat Science|July 17, 2014
The relevance of methane emissions from beef production and the challenges of the Argentinean beef production platformD H Rearte, A J Pordomingo
Meat Science|July 17, 2014
Trends in meat science and technology: the future looks bright, but the journey will be longL Kristensen, S Støier, J Würtz, et al.
Meat Science|July 19, 2014
Inclusion of red meat in healthful dietary patternsShalene H McNeill
Meat Science|July 22, 2014
Application to proteomics to understand and modify meat qualityM Gobert, T Sayd, P Gatellier, et al.
Meat Science|July 23, 2014
Sustainability of meat production beyond carbon footprint: a synthesis of case studies from grazing systems in UruguayValentín D Picasso, Pablo D Modernel, Gonzalo Becoña, et al.
Meat Science|May 2, 2013
Effects of high pressure treatment and temperature on lipid oxidation and fatty acid composition of yak (Poephagus grunniens) body fatQiang Wang, Xin Zhao, Yanrong Ren, et al.
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