1. 'We're meat, so we need to eat meat to be who we are': Understanding motivations that increase or reduce meat consumption among emerging adults in the University of Ghana food environment. (November 2022) Authors: Mensah, Daniel Opoku; Mintah, Faustina Ofosua; Oteng, Sylvia Adoma; Lillywhite, Rob; Oyebode, Oyinlola Journal: Meat science Issue: Volume 193(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 'Would you eat cultured meat?': Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom. (April 2015) Authors: Verbeke, Wim; Marcu, Afrodita; Rutsaert, Pieter; Gaspar, Rui; Seibt, Beate; Fletcher, Dave; Barnett, Julie Journal: Meat science Issue: Volume 102(2015:Apr.) Page Start: 49 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 'Would you eat cultured meat?': Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom. (April 2015) Authors: Verbeke, Wim; Marcu, Afrodita; Rutsaert, Pieter; Gaspar, Rui; Seibt, Beate; Fletcher, Dave; Barnett, Julie Journal: Meat science Issue: Volume 102(2015:Apr.) Page Start: 49 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 3D printing of meat. (July 2019) Authors: Dick, Arianna; Bhandari, Bhesh; Prakash, Sangeeta Journal: Meat science Issue: Volume 153(2019) Page Start: 35 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. 61st International Congress of Meat Science and Technology. (November 2015) Authors: Santé-Lhoutellier, Véronique Journal: Meat science Issue: Volume 109(2015:Nov.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 62nd International Congress of Meat Science and Technology. (October 2016) Authors: Visessanguan, Wonnop Journal: Meat science Issue: Volume 120(2016:Oct.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. 62nd International Congress of Meat Science and Technology. (October 2016) Authors: Visessanguan, Wonnop Journal: Meat science Issue: Volume 120(2016:Oct.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. A basic mechanism of beef tenderization: Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability. (March 2015) Authors: Chao, M.; Calkins, C.R.; Domenech, K. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 128 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. A brief history of meat in the human diet and current health implications. (October 2018) Authors: Mann, Neil J. Journal: Meat science Issue: Volume 144(2018) Page Start: 169 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage. (January 2016) Authors: Lekjing, Somwang Journal: Meat science Issue: Volume 111(2016:Jan.) Page Start: 192 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗