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Meat Science|March 5, 2017
The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaksLauren Anne Van Rooyen, Paul Allen, Sarah M Crawley, et al.
Meat Science|February 20, 2017
Genomic prediction for beef fatty acid profile in Nellore cattleHermenegildo Lucas Justino Chiaia, Elisa Peripoli, Rafael Medeiros de Oliveira Silva, et al.
Meat Science|February 20, 2017
Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storageChengliang Li, Lichao He, Guofeng Jin, et al.
Meat Science|February 20, 2017
The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loinA Bauer, Y Ni, S Bauer, et al.
Meat Science|February 5, 2017
Beef quality attributes: A systematic review of consumer perspectivesMaeve M Henchion, Mary McCarthy, Virginia C Resconi
Meat Science|November 15, 2016
Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expressionJoël D'Astous-Pagé, Claude Gariépy, Richard Blouin, et al.
Meat Science|October 7, 2016
Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processingS Bover-Cid, N Belletti, T Aymerich, et al.
Meat Science|October 5, 2016
Prediction of intramuscular fat content using CT scanning of packaged lamb cuts and relationships with meat eating qualityN R Lambe, K A McLean, J Gordon, et al.
Meat Science|September 16, 2019
Meat quality from pigs fed tomato processing wasteLuisa Biondi, Giuseppe Luciano, Dario Cutello, et al.
Meat Science|September 16, 2019
In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studiesRkia Moutiq, N N Misra, Aubrey Mendonça, et al.
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