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Meat Science|September 12, 2024
Apoptosis and its role in postmortem meat tenderness: A comprehensive reviewYingxin Zhao, Can Xiang, Bimol C Roy, et al.
Meat Science|September 20, 2024
Tailoring meat products for the elderly: A comprehensive reviewMustafa M Farouk, Renyu Zhang, David I Jenkinson, et al.
Meat Science|August 1, 2024
Consumers' beef purchasing behavior across countriesBhishma R Dahal, Karen L DeLong, Shijun Gao, et al.
Meat Science|May 9, 2025
Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methodsMonique Marcondes Krauskopf, Daniel S Antonelo, Chimenes Darlan Leal de Araújo, et al.
Meat Science|May 15, 2025
Sodium chloride reduction in meat processing: Microbial shifts, spoilage risks, and metagenomic insightsArthur S Orsi, Wilson J F Lemos Junior, Oluwadara O Alegbeleye, et al.
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