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Meat Science|November 6, 2021
Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically - Packaged beef steaks during refrigerated storageVan-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, et al.
Meat Science|March 12, 2019
Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMSAndrés Martín-Gómez, Natalia Arroyo-Manzanares, Vicente Rodríguez-Estévez, et al.
Meat Science|March 12, 2019
Effects of dietary olive leaves on performance, carcass traits, meat stability and antioxidant status of fattening Mahabadi male kidsY Jabalbarezi Hukerdi, M H Fathi Nasri, L Rashidi, et al.
Meat Science|November 20, 2018
Efficacy of multi-stage sous-vide cooking on tenderness of low value beef musclesB Uttaro, S Zawadski, B McLeod
Meat Science|March 31, 2019
Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenatesSaheed A Salami, Bernardo Valenti, Michael N O'Grady, et al.
Meat Science|March 23, 2019
Nutritional strategies to reduce methane emissions from cattle: Effects on meat eating quality and retail shelf life of loin steaksIan Richardson, Carol-Anne Duthie, Jimmy Hyslop, et al.
Meat Science|February 26, 2019
A comparison of the growth performance, carcass traits, and behavior of guinea pigs reared in wire cages and floor pens for meat productionCarlos Mínguez Balaguer, Antonio Calvo Capilla, Víctor Alfredo Zeas Delgado, et al.
Meat Science|August 10, 2019
An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagenB Mikołajczak, E Iwańska, A Spychaj, et al.
Meat Science|August 12, 2019
The NT5E gene variant strongly affects the degradation rate of inosine 5'-monophosphate under postmortem conditions in Japanese Black beefTomohiko Komatsu, Masataka Komatsu, Yoshinobu Uemoto
Meat Science|January 26, 2021
Towards real time assessment of intramuscular fat content in meat using optical fiber-based optical coherence tomographyAbi Thampi, Sam Hitchman, Stéphane Coen, et al.
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