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Meat Science|June 11, 2013
Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heatingM S Yarmand, P Nikmaram, Z Emam Djomeh, et al.
Meat Science|April 30, 2013
High pressure processing of fresh meat--is it worth it?Hanjun Ma, D A Ledward
Meat Science|October 4, 2014
Fatty acid composition of subcutaneous adipose tissue from entire male pigs with extremely divergent levels of boar taint compounds--an exploratory studyDaniel Mörlein, Ernst Tholen
Meat Science|October 4, 2014
Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loinJosé M Lorenzo, J Carballo
Meat Science|October 6, 2014
Pre-slaughter conditions influence skatole and androstenone in adipose tissue of boarsRaffael Wesoly, Ina Jungbluth, Volker Stefanski, et al.
Meat Science|July 15, 2014
Consumer preference, behavior and perception about meat and meat products: an overviewMaria Font-I-Furnols, Luis Guerrero
Meat Science|August 19, 2014
Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: development of a healthy venison salchichonM C Utrilla, A García Ruiz, A Soriano
Meat Science|September 24, 2013
Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsiXu Hou, Rongrong Liang, Yanwei Mao, et al.
Meat Science|November 12, 2013
Antimicrobial-coated polypropylene films with polyvinyl alcohol in packaging of fresh beefChunyang Han, Jianqing Wang, Yang Li, et al.
Meat Science|November 12, 2013
Glycerine levels in the diets of crossbred bulls finished in feedlot: carcass characteristics and meat qualityCarlos Emanuel Eiras, Jair de Araújo Marques, Rodolpho Martin do Prado, et al.
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