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Meat Science|December 19, 2023
Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profileAna Carolina Mendes Dias Seibt, Priscila Nerhing, Mariana Basso Pinton, et al.
Meat Science|January 14, 2024
Consumer acceptance and quality of game meat "droëwors" sausages with different levels of added fatDaniel Bureš, Tersia Needham, Luděk Bartoň, et al.
Meat Science|November 9, 2011
The effect of electrical head-only stun duration on electroencephalographic-measured seizure and brain amino acid neurotransmitter releaseC J Cook, C E Devine, K V Gilbert, et al.
Meat Science|June 17, 2026
Improving the quality of phosphate-free mutton meatballs using a synergistic combination of inulin and citrus fiberJinming Ma, Deyin Pan, Kexin Ma, et al.
Meat Science|November 9, 2011
Temperature and catecholamine effects on metabolism of perfused isolated rabbit muscleT Astruc, A Talmant, X Fernandez, et al.
Meat Science|August 6, 2011
Prediction of the intramuscular fat content in loin muscle of pig carcasses by quantitative time-resolved ultrasoundS Lakshmanan, T Koch, S Brand, et al.
Meat Science|June 28, 2026
Interconnected oxidative and nitrosative reactions in fermented sausages during storage: Modulation by red barberry extractHülya Serpil Kavuşan, Meltem Serdaroğlu
Meat Science|June 26, 2026
Improved quality profiles and decreased in vitro digestibility of frankfurters as influenced by synergistic effects of thermo-reversible/thermo-irreversible curdlan and transglutaminaseDongxue Yuan, Yutong Liu, Cheng Li, et al.
Meat Science|July 8, 2026
Beef carcass electrical stimulation enhances Calpain-1 autolysis but not proteolysisJ S Bodmer, M Beline, C N Yen, et al.
Meat Science|July 10, 2026
Modernized meat inspection and application of technological innovations to improve food safetyStevie C Thate, Erica R Miller, John A Scanga, et al.
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