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Meat Science|February 20, 2014
The spoilage characteristics of Brochothrix thermosphacta and two psychrotolerant Enterobacteriacae in vacuum packed lamb and the comparison between high and low pH cutsAmanda Gribble, John Mills, Gale Brightwell
Meat Science|March 4, 2014
Irradiated vacuum-packed lamb meat stored under refrigeration: microbiology, physicochemical stability and sensory acceptanceR P Fregonesi, R G Portes, A M M Aguiar, et al.
Meat Science|March 4, 2014
Evaluation of mortadella formulated with carbon monoxide-treated porcine bloodA D Pereira, L A M Gomide, P R Cecon, et al.
Meat Science|March 4, 2014
Antioxidant properties of extracts from Ginkgo biloba leaves in meatballsJoanna Kobus-Cisowska, Ewa Flaczyk, Magdalena Rudzińska, et al.
Meat Science|March 4, 2014
Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine musclesChenglong Liu, Yimin Zhang, Xiaoyin Yang, et al.
Meat Science|March 4, 2014
Functionality of liquid smoke as an all-natural antimicrobial in food preservationJody M Lingbeck, Paola Cordero, Corliss A O'Bryan, et al.
Meat Science|March 4, 2014
A false positive case due to matrix interference in the analysis of ronidazole residues in muscle tissue using LC-MS/MSPraveen Kumar, Antoni Rúbies, Francesc Centrich, et al.
Meat Science|March 4, 2014
Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradationPrabhu Balan, Yuan H Brad Kim, Rosanne Blijenburg
Meat Science|March 1, 2014
Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballsPerihan Kendirci, Filiz Icier, Gamze Kor, et al.
Meat Science|October 28, 2018
Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oilNompumelelo Shange, Thandeka Makasi, Pieter Gouws, et al.
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