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Meat Science|October 9, 2016
Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical propertiesHae In Yong, Haelim Lee, Sanghoo Park, et al.Meat Science|December 6, 2016
Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - Effects on sensory quality and subjective appetite sensationsUrsula Kehlet, Mette Pagter, Margit D Aaslyng, et al.Meat Science|December 6, 2016
Long-term red meat preservation using chilled and frozen storage combinations: A reviewCassius E O Coombs, Benjamin W B Holman, Michael A Friend, et al.Meat Science|December 10, 2016
Boar taint, meat quality and fail rate in entire male pigs and male pigs immunized against gonadotrophin releasing factor as related to body weight and feeding regimeK L Moore, B P Mullan, F R DunsheaMeat Science|December 13, 2016
Effect of combined treatment with supercritical CO2 and rosemary on microbiological and physicochemical properties of ground pork stored at 4°CShirong Huang, Bin Liu, Du Ge, et al.Meat Science|December 14, 2016
Identification and quantification of myosin heavy chain isoforms in bovine and porcine longissimus muscles by LC-MS/MS analysisGap-Don Kim, Tae-Chul Jeong, Kye Man Cho, et al.Meat Science|September 30, 2016
Validation of photographs usage to evaluate meat visual acceptability of young bulls finished in feedlot fed with or without essential oilsRodrigo Augusto Cortez Passetti, Juliana Akamine Torrecilhas, Mariana Garcia Ornaghi, et al.Meat Science|February 18, 2014
Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium contentHéctor Mora-Gallego, Xavier Serra, Maria Dolors Guàrdia, et al.Meat Science|February 18, 2014
Effect of dietary inclusion of triticale dried distillers' grain and oilseeds on quality and fatty acid profile of meat from feedlot steersM L He, T A McAllister, L M Hernandez-Calva, et al.Meat Science|February 20, 2014
A review of factors that affect transmission and survival of verocytotoxigenic Escherichia coli in the European farm to fork beef chainGeraldine Duffy, Catherine M Burgess, Declan J BoltonPageof 871