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Meat Science|February 23, 2023
Effects of grafted myofibrillar protein as a phosphate replacer in brined pork loinYea-Ji Kim, Tae-Kyung Kim, Hyun-Jung Yun, et al.
Meat Science|February 24, 2023
Prediction of chemical intramuscular fat and visual marbling scores with a conveyor vision scanner system on beef portion steaksL Pannier, T M van de Weijer, F T H J van der Steen, et al.
Meat Science|February 3, 2023
Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometricsBehannis Mena, Damir Dennis Torrico, Scott Hutchings, et al.
Meat Science|February 6, 2026
Effect of lyophilized cell-free supernatant dose from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality parameters of cooked pork sausagesPaulina Kęska, Joanna Stadnik, Marcelina Karbowiak, et al.
Meat Science|December 9, 2025
Dynamic profiling of myogenesis in developing ovine skeletal muscleWeiwei Duan, Zhenzhen Gu, Chenxi Liu, et al.
Meat Science|December 7, 2025
Meat in the diet of athletes and active adultsBrendan Egan
Meat Science|September 18, 2012
Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking lossHeinar Schmidt, Rico Scheier, David L Hopkins
Meat Science|November 13, 2012
Effects of finishing period length with vitamin E supplementation and alfalfa grazing on carcass color and the evolution of meat color and the lipid oxidation of light lambsG Ripoll, L González-Calvo, F Molino, et al.
Meat Science|September 4, 2012
Heterosis for meat quality and fatty acid profiles in crosses among Bos indicus and Bos taurus finished on pasture or grainL T Gama, M C Bressan, E C Rodrigues, et al.
Meat Science|September 7, 2012
Effect of stocking density and group size on growth performance, carcass traits and meat quality of outdoor-reared rabbitsGisella Paci, Giovanna Preziuso, Maria D'Agata, et al.
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