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Meat Science|March 23, 2023
The antimicrobial effects of mist spraying and immersion on beef samples with plasma-activated waterKoentadi Hadinoto, Hanxia Yang, Tianqi Zhang, et al.Meat Science|July 23, 2016
Proteome changes on water-holding capacity of yak longissimus lumborum during postmortem agingHuixin Zuo, Ling Han, Qunli Yu, et al.Meat Science|May 26, 2015
Dietary vitamin A restriction affects adipocyte differentiation and fatty acid composition of intramuscular fat in Iberian pigsM Ayuso, C Óvilo, A Rodríguez-Bertos, et al.Meat Science|May 31, 2015
Adaptive traits of indigenous cattle breeds: The Mediterranean Baladi as a case studyAriel ShabtayMeat Science|February 17, 2026
Evaluation of rapid evaporative ionization mass spectrometry (REIMS) relationships with biochemical markers of tenderness in beef Longissimus lumborum steaksKaitlyn R Loomas, Dale R Woerner, Ben M Bohrer, et al.Meat Science|January 10, 2026
Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storageMilagros Maribel Coaguila Gonza, Juan D Rios-Mera, Alan Giovanini de Oliveira Sartori, et al.Meat Science|April 18, 2020
Mitochondria changes and metabolome differences of bovine longissimus lumborum and psoas major during 24 h postmortemQianqian Yu, Xiaojing Tian, Lele Shao, et al.Meat Science|April 18, 2020
Effects of dietary sea buckthorn pomace supplementation on skeletal muscle mass and meat quality in lambsXuze Qin, Ting Zhang, Yuxin Cao, et al.Meat Science|March 13, 2023
Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausagesArshied Manzoor, Abdul Haque, Saghir Ahmad, et al.Meat Science|March 2, 2023
Consumer perception of the challenges facing livestock production and meat consumptionJingjing Liu, Sghaier Chriki, Moïse Kombolo, et al.Pageof 871