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Meat Science|March 21, 2024
Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of AmericaR Zhang, Z Kallas, T S Conner, et al.
Meat Science|April 4, 2024
The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattleMatteo Santinello, Nicola Rampado, Mauro Penasa, et al.
Meat Science|April 7, 2024
Effect of pulsed electric field (PEF) on NaCl diffusion in beef and consequence on meat qualityYuchen Guo, Jiahua Gao, Yun Bai, et al.
Meat Science|April 5, 2024
Rapid and non-destructive microbial quality prediction of fresh pork stored under modified atmospheres by using selected-ion flow-tube mass spectrometry and machine learningLinyun Chen, Lotta Kuuliala, Mariem Somrani, et al.
Meat Science|March 29, 2024
Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh porkSu Wang, Dequan Zhang, Qingfeng Yang, et al.
Meat Science|March 7, 2024
Preliminary genetic parameter estimates of meat quality traits in Hu sheepZhongyu Wang, Xueying Zhang, Yangkai Liu, et al.
Meat Science|March 12, 2024
Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumersViviana Bolletta, Ruggero Menci, Bernardo Valenti, et al.
Meat Science|July 11, 2024
Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calvesMarek Kowalczyk, Piotr Domaradzki, Monika Ziomek, et al.
Meat Science|July 9, 2024
Effects of liquid-based diets with breweries grains enriched with isolated starch and fish oil on veal qualityFrancine M Giotto, Nadini H Gamage, Arturo Macias Franco, et al.
Meat Science|July 4, 2024
Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cookingHye-Jin Kim, Seungchul Lee, Minwoo Choi, et al.
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