| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A brief history of meat in the human diet and current health implications
|
Mann, Neil J.
|
|
2018
|
144 |
C |
p. 169-179
|
article
|
| 2 |
Calibration of an on-line dual energy X-ray absorptiometer for estimating carcase composition in lamb at abattoir chain-speed
|
Gardner, G.E.
|
|
2018
|
144 |
C |
p. 91-99
|
article
|
| 3 |
Case studies of packaging and processing solutions to improve meat quality and safety
|
Tørngren, Mari Ann
|
|
2018
|
144 |
C |
p. 149-158
|
article
|
| 4 |
Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat
|
Reis, Marlon M.
|
|
2018
|
144 |
C |
p. 100-109
|
article
|
| 5 |
Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed
|
Purslow, Peter P.
|
|
2018
|
144 |
C |
p. 127-134
|
article
|
| 6 |
Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality
|
Liu, Rui
|
|
2018
|
144 |
C |
p. 135-148
|
article
|
| 7 |
Dietary meat and protection against sarcopenia
|
Lynch, Gordon S.
|
|
2018
|
144 |
C |
p. 180-185
|
article
|
| 8 |
Editorial Board
|
|
|
2018
|
144 |
C |
p. ii
|
article
|
| 9 |
Editorial: 64th International Congress of Meat Science and Technology, Melbourne, Australia 12-17th August 2018
|
Dunshea, Frank
|
|
2018
|
144 |
C |
p. 1
|
article
|
| 10 |
Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model
|
Pannier, L.
|
|
2018
|
144 |
C |
p. 43-52
|
article
|
| 11 |
Genetics and microbiology of meat
|
Weinroth, Margaret D.
|
|
2018
|
144 |
C |
p. 15-21
|
article
|
| 12 |
Guaranteeing the quality and integrity of pork – An Australian case study
|
Channon, H.A.
|
|
2018
|
144 |
C |
p. 186-192
|
article
|
| 13 |
Meat packaging solutions to current industry challenges: A review
|
Holman, Benjamin W.B.
|
|
2018
|
144 |
C |
p. 159-168
|
article
|
| 14 |
Meat provenance: Authentication of geographical origin and dietary background of meat
|
Monahan, Frank J.
|
|
2018
|
144 |
C |
p. 2-14
|
article
|
| 15 |
Novel techniques to understand consumer responses towards food products: A review with a focus on meat
|
Torrico, Damir Dennis
|
|
2018
|
144 |
C |
p. 30-42
|
article
|
| 16 |
On farm factors increasing dark cutting in pasture finished beef cattle
|
Loudon, K.M.W.
|
|
2018
|
144 |
C |
p. 110-117
|
article
|
| 17 |
Opportunities and perspectives for utilisation of co-products in the meat industry
|
Lynch, Sarah A.
|
|
2018
|
144 |
C |
p. 62-73
|
article
|
| 18 |
Postmortem glycolysis and glycogenolysis: insights from species comparisons
|
Chauhan, Surinder S.
|
|
2018
|
144 |
C |
p. 118-126
|
article
|
| 19 |
The role of meat in foodborne disease: Is there a coming revolution in risk assessment and management?
|
Fegan, Narelle
|
|
2018
|
144 |
C |
p. 22-29
|
article
|
| 20 |
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies
|
Kim, Yuan H. Brad
|
|
2018
|
144 |
C |
p. 74-90
|
article
|
| 21 |
Understanding the implications of current health trends on the aroma of wet and dry cured meat products
|
Flores, Mónica
|
|
2018
|
144 |
C |
p. 53-61
|
article
|
Journal description