Meat Science

Characterizing research exploring factors associated with dark cutting, pH, color, and glycogen content in beef from grain-finished or feedlot-fed cattle: A systematic mapping review.

Grape seed supplementation in growing rabbits: Effect on meat quality.

Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking.

Ɛ-poly-l-Lysine and Nisin Z as biopreservatives in reduced-sodium Calabresa sausage stored at room temperature.

Dietary Houttuynia cordata Thunb. extract supplementation influences on antioxidant enzymes, meat quality, and gene expressions in fresh rabbit Longissimus thoracis et lumborum meat.

Towards a 'One quality' approach of pork: A perspective on the challenges and opportunities in the context of the farm-to-fork continuum - Invited review.

Characterizing research exploring factors associated with dark cutting, pH, color, and glycogen content in beef from grain-finished or feedlot-fed cattle: A systematic mapping review.

Grape seed supplementation in growing rabbits: Effect on meat quality.

Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking.

Ɛ-poly-l-Lysine and Nisin Z as biopreservatives in reduced-sodium Calabresa sausage stored at room temperature.

Dietary Houttuynia cordata Thunb. extract supplementation influences on antioxidant enzymes, meat quality, and gene expressions in fresh rabbit Longissimus thoracis et lumborum meat.

Towards a 'One quality' approach of pork: A perspective on the challenges and opportunities in the context of the farm-to-fork continuum - Invited review.