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Meat Science|July 19, 2020
An overview on production, consumer perspectives and quality assurance schemes of beef in MexicoG M Parra-Bracamonte, N Lopez-Villalobos, S T Morris, et al.
Meat Science|August 1, 2020
Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork pattiesJacob R Tuell, Jin-Kyu Seo, Yuan H Brad Kim
Meat Science|August 1, 2020
A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tendernessC K Y Chun, W Wu, A A Welter, et al.
Meat Science|August 11, 2020
Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited reviewMónica Flores, Fidel Toldrá
Meat Science|June 14, 2014
Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beefHuawei Su, Kun Sha, Li Zhang, et al.
Meat Science|June 14, 2014
Temperature induced denaturation of myosin: evidence of structural alterations of myosin subfragment-1Jiao Liu, Eero Puolanne, Per Ertbjerg
Meat Science|May 17, 2014
Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausageLi Feng, Yan Qiao, Yufeng Zou, et al.
Meat Science|June 7, 2014
Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: preliminary studiesKanithaporn Vangnai, Terry A Houser, Melvin C Hunt, et al.
Meat Science|January 21, 2014
Dietary citrus pulp reduces lipid oxidation in lamb meatL Inserra, A Priolo, L Biondi, et al.
Meat Science|June 21, 2014
The impact of supplementing lambs with algae on growth, meat traits and oxidative statusD L Hopkins, E H Clayton, T A Lamb, et al.
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