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Meat Science|November 9, 2011
Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma hamJens K S Møller, Christina E Adamsen, Rodrigo R Catharino, et al.
Meat Science|November 8, 2011
Ultrastructural changes in pre- and post-rigor beef muscle caused by conventional and microwave cookeryY P Hsieh, D P Cornforth, A M Pearson, et al.
Meat Science|May 18, 2020
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)Dengyong Liu, Lu Bai, Xi Feng, et al.
Meat Science|September 28, 2022
Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)Ping Li, Hui Zhou, Zhiqi Wang, et al.
Meat Science|February 12, 2023
Evaluation and prediction of salt effects on pig muscle by deep UV and machine learningSaïd Abou El Karam, Maxime Ferrand, Thierry Astruc, et al.
Meat Science|November 9, 2011
An evaluation of selected methods for the decontamination of cattle hides prior to skinningA Small, B Wells-Burr, S Buncic
Meat Science|April 27, 2010
Technological conditions influence aminogenesis during spontaneous sausage fermentationM L Latorre-Moratalla, S Bover-Cid, M C Vidal-Carou
Meat Science|June 10, 2026
Pork meat quality profile from pigs originating from two different production streams with and without antibiotics administered at weaningAloma Zoratti, Luigi Faucitano, Sophie Gosselin, et al.
Meat Science|June 5, 2026
Microbial dynamics and quality traits of dry- and wet-aged Bruna dels Pirineus beefFederico Tomasello, Belén Martín, Anna Jofré, et al.
Meat Science|June 3, 2026
Tailoring dry-ageing and cooking to enhance technological quality and volatile fingerprints in beef striploinRenyu Zhang, Santanu Deb-Choudhury, Noby Jacob, et al.
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