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Reduced contamination of pig carcasses using an alternative pluck set removal procedure during slaughter
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Evolution of the bulk optical properties of bovine muscles during wet aging
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Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite
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Comparison of national ZP equations for lean meat percentage assessment in SEUROP pig classification
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Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages
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Meat: the balance between nutrition and health : a review
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Meat and morals: relationship between meat consumption, consumer attitudes towards human and animal welfare and moral behavior
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Protein oxidation affects proteolysis in a meat model system
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'Would you eat cultured meat?': consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom
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The MC4R c.893G > A mutation: a marker for growth and leanness associated with boar taint odour in Belgian pig breeds