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Meat Science|July 12, 2019
Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosusIshamri Ismail, Young-Hwa Hwang, Seon-Tea Joo
Meat Science|April 29, 2015
Carcass traits and saleable meat yield of alpacas (Vicugna pacos) in AustraliaM A Smith, R D Bush, P C Thomson, et al.
Meat Science|April 12, 2020
Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studiesMaría Cardona, Amaia Gorriz, Jose M Barat, et al.
Meat Science|August 19, 2016
The c.-360 T>C mutation affects PGAM2 transcription activity and is linked with the water holding capacity of the longissimus lumborum muscle in pigsHaoxin Yang, Jiawen He, Wei Wei, et al.
Meat Science|October 23, 2019
Assessment of carcass and meat quality of longissimus thoracis and semimembranosus muscles of Hanwoo with Korean beef grading standardsChandima Gajaweera, Ki Yong Chung, Soo Hyun Lee, et al.
Meat Science|May 13, 2015
The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storageDerek F Keenan, Virginia C Resconi, Thomas J Smyth, et al.
Meat Science|July 18, 2016
Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausagesA Berardo, H De Maere, D A Stavropoulou, et al.
Meat Science|May 8, 2015
Phosphine fumigation and residues in dry-cured ham in commercial applicationsY Zhao, S Abbar, T W Phillips, et al.
Meat Science|March 17, 2023
Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomicsKristi Kerner, Rita Kazernavičiūtė, Ivi Jõudu, et al.
Meat Science|March 18, 2023
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during agingWenjie Shao, Yan L Campbell, Thomas W Phillips, et al.
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