I can across a journal my school has, called "Meat Science"<br><br><br><br>
Here are the titles of some of the articles:<br><br>
Factors of significance for pork qualitya review<br><br><br><br>
Stable isotope ratio analysis for authentication of lamb meat<br><br><br><br>
Artificial intelligence techniques point out differences in classification performance between light and standard bovine carcasses<br><br><br><br>
Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties<br><br><br><br>
Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442<br><br><br><br>
Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves WarnerBratzler shear and sensory characteristics of pre-cooked inside round roasts<br><br><br><br>
Dietary vitamin E supplementation effects on the color and sensory characteristics of enhanced beef steaks<br><br><br><br>
Differences in meat quality between organically and conventionally produced pigs<br><br><br><br>
Effects of calcium salts on beef longissimus quality<br><br><br><br>
Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type<br><br><br><br>
Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation<br><br><br><br>
Partial substitution of pork backfat with extra-virgin olive oil in salami products: effects on chemical, physical and sensorial quality<br><br><br><br>
Weird stuff, huh?
Here are the titles of some of the articles:<br><br>
Factors of significance for pork qualitya review<br><br><br><br>
Stable isotope ratio analysis for authentication of lamb meat<br><br><br><br>
Artificial intelligence techniques point out differences in classification performance between light and standard bovine carcasses<br><br><br><br>
Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties<br><br><br><br>
Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442<br><br><br><br>
Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves WarnerBratzler shear and sensory characteristics of pre-cooked inside round roasts<br><br><br><br>
Dietary vitamin E supplementation effects on the color and sensory characteristics of enhanced beef steaks<br><br><br><br>
Differences in meat quality between organically and conventionally produced pigs<br><br><br><br>
Effects of calcium salts on beef longissimus quality<br><br><br><br>
Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type<br><br><br><br>
Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation<br><br><br><br>
Partial substitution of pork backfat with extra-virgin olive oil in salami products: effects on chemical, physical and sensorial quality<br><br><br><br>
Weird stuff, huh?