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Meat Science|January 26, 2021
Non-destructive Near Infrared Spectroscopy for the labelling of frozen Iberian pork loinsJ M Cáceres-Nevado, A Garrido-Varo, E De Pedro-Sanz, et al.
Meat Science|January 31, 2021
Quality measurements of cuiabana-type pork sausages added with brewing by-product floursKarine Cássia Gomes de Campos, Ananda Karla Nascimento de Farias, Gisele Becker, et al.
Meat Science|February 1, 2021
Calm Hu ram lambs assigned by temperament classification are healthier and have better meat quality than nervous Hu ram lambsJinying Zhang, Shuhan Qian, Jiahao Chen, et al.
Meat Science|January 18, 2021
Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animalsZahra B Naqvi, Peter C Thomson, Minh Ha, et al.
Meat Science|January 21, 2021
Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cyclesNan Pan, Yifan Hu, Ying Li, et al.
Meat Science|February 6, 2021
Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat qualityHammad Hamed Hammad Mohammed, Lichao He, Asad Nawaz, et al.
Meat Science|February 6, 2021
Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of porkElisa Dominguez-Hernandez, Per Ertbjerg
Meat Science|January 1, 2022
Myostatin gene inactivation increases post-mortem calpain-dependent muscle proteolysis in miceRim Nassar, Barbara Vernus, Gilles Carnac, et al.
Meat Science|January 8, 2022
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologiesRobyn D Warner, Tommy L Wheeler, Minh Ha, et al.
Meat Science|January 20, 2022
The role of cooking in consumers' quality formation: An exploratory study of beef steaksNaomi Kang, Luca Panzone, Sharron Kuznesof
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