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Meat Science|December 22, 2016
On-line prediction of sodium content in vacuum packed dry-cured ham slices by non-invasive near infrared spectroscopyM Isabel Campos, M Luisa Mussons, Gregorio Antolin, et al.
Meat Science|November 12, 2016
Influence of pre- and post-slaughter factors on the reduced glutathione content of beef musclesR Rakowska, A Sadowska, B Waszkiewicz-Robak
Meat Science|December 18, 2016
The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femorisColin P Starkey, Geert H Geesink, Remy van de Ven, et al.
Meat Science|December 19, 2016
Angular absorption of light used for evaluation of structural damage to porcine meat caused by aging, drying and freezingPavel Kaspar, Elena Prokopyeva, Pavel Tománek, et al.
Meat Science|May 6, 2014
Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatmentsL S Lopes, S R Martins, M L Chizzotti, et al.
Meat Science|October 18, 2016
Conventional versus modern abattoirs in Colombia: Impacts on welfare indicators and risk factors for high muscle pH in commercial Zebu young bullsM H Romero, L F Uribe-Velásquez, J A Sánchez, et al.
Meat Science|October 19, 2016
Post-mortem mechanical injection of low quality beef loins with pork back fat improves palatability and sensory attributesDeMetris D Reed, Lee-Anne J Walter, Angela N Schmitz, et al.
Meat Science|November 27, 2016
Prediction of sodium content in commercial processed meat products using near infrared spectroscopyMassimo De Marchi, Carmen L Manuelian, Sofia Ton, et al.
Meat Science|November 22, 2016
Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef pattiesJavier García-Lomillo, Olga Viegas, Maria L Gonzalez-SanJose, et al.
Meat Science|November 26, 2016
Comparison of hot versus cold boning of beef carcasses on bacterial growth and the risk of blown pack spoilageRachael Reid, Séamus Fanning, Paul Whyte, et al.
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