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Meat Science|November 15, 2013
Moisture absorption early postmortem predicts ultimate drip loss in fresh porkC Kapper, C J Walukonis, T L Scheffler, et al.
Meat Science|October 13, 2014
Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinationsMar Roldán, Jorge Ruiz, José Sánchez Del Pulgar, et al.
Meat Science|December 24, 2013
Effect of polymorphisms in candidate genes on carcass and meat quality traits in double muscled Piemontese cattleC Ribeca, V Bonfatti, A Cecchinato, et al.
Meat Science|April 3, 2026
A study on the inhibitory effect of flaxseed oil emulsion coatings on Tyrophagus putrescentiae and quality of dry-cured hamHanlin Wu, Xingzhong Zhang, Xi Wang, et al.
Meat Science|June 2, 2026
Vitamin E supplementation moderates salt-induced oxidation status in beefEylon Asido, Jonathan Shalev, Joseph Kanner, et al.
Meat Science|June 10, 2026
Why do clean-label meat product research outcomes rarely translate into industrial implementation?Paulo Cezar Bastianello Campagnol
Meat Science|November 9, 2011
Antilisterial activity of lactic acid bacteria inoculated on cooked hamV F Alves, R C R Martinez, M A S Lavrador, et al.
Meat Science|November 9, 2011
Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausagesMaría J Benito, Manuel J Serradilla, Santiago Ruiz-Moyano, et al.
Meat Science|November 9, 2011
Effectiveness of high pressure processing on the hygienic and technological quality of porcine plasma from biopreserved bloodElena Saguer, Eduard Dàvila, Mònica Toldrà, et al.
Meat Science|November 9, 2011
Extraction of meat juices for isotopic analysisInes Thiem, Matthias Lüpke, Hermann Seifert
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