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Meat Science|April 5, 2025
Exploring relationships between precursor changes and aroma-active compounds formation of cooked Tibetan pork under different cooking methodsLaiyu Zhao, Jingfan Wang, Ping Yang, et al.Meat Science|April 13, 2025
Infrared thermography of beef carcasses and random forest algorithm to predict temperature and pH of Longissimus thoracis on carcassesAline Rabello Conceição, Nathália Farias de Souza, Amanda Candian Coeli, et al.Meat Science|April 12, 2025
Exploring the impact of cold and modified atmosphere packaging storage on prepared meat products: Temporal dynamics of the bacterial community and quality analysisYuxuan Shi, Bing Zhao, Jingyi Hao, et al.Meat Science|April 15, 2025
Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezingYu Zhou, Qiong Pan, Wen Li, et al.Meat Science|March 12, 2025
Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinusJiaying Qin, Bingyu Li, Miaomiao Zhu, et al.Meat Science|June 14, 2024
Effect of coconut processing by-product graded feeding on carcass traits and meat quality of lambsFelipe J S Silva, Dorgival M Lima Júnior, Beatriz D O Fernandes, et al.Meat Science|June 22, 2024
Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerkyYuxia Fan, Chenglin Guo, Yiwen Zhu, et al.Meat Science|June 5, 2024
Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storageJun Yang, Xue Chen, Xinxin Duan, et al.Meat Science|July 28, 2024
Investigation of ochratoxin A in air-dry-cured hamsJakub Toman, Darina Pickova, Lukas Rejman, et al.Meat Science|July 13, 2024
Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of NiuganbaHong Zhu, Fangrui Liu, Laping He, et al.Pageof 871