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Meat Science|October 16, 2021
Predicting carcass cut yields in cattle from digital images using artificial intelligenceDaragh Matthews, Thierry Pabiou, Ross D Evans, et al.
Meat Science|October 16, 2021
Effect of vitamin A injection at birth on intramuscular fat development and meat quality in beef cattleFelipe C Maciel, Otávio R Machado Neto, Marcio S Duarte, et al.
Meat Science|October 15, 2021
The formation of key aroma compounds in roasted mutton during the traditional charcoal processHuan Liu, Teng Hui, Fei Fang, et al.
Meat Science|July 16, 2022
The application of computer vision systems in meat science and industry - A reviewMonika Modzelewska-Kapituła, Soojin Jun
Meat Science|July 17, 2022
Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma hamJun-Ichi Wakamatsu
Meat Science|May 6, 2023
Determination of beef tenderness based on airflow pressure combined with structural light three-dimensional (3D) vision technologyXiuzhi Luo, Lijian Xiong, Xin Gao, et al.
Meat Science|May 5, 2023
Nondestructive detection of nutritional parameters of pork based on NIR hyperspectral imaging techniqueJiewen Zuo, Yankun Peng, Yongyu Li, et al.
Meat Science|April 30, 2023
Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscleXueyuan Bai, Feng Yin, Ang Ru, et al.
Meat Science|April 9, 2023
Growth, carcass and meat quality characteristics of Charolais-sired steers and heifers born to Angus-cross-dairy and Angus breeding cowsLucy W Coleman, Nicola M Schreurs, Paul R Kenyon, et al.
Meat Science|August 23, 2020
Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meatCharles F Manful, Thu H Pham, Muhammad Nadeem, et al.
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