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Meat Science|December 17, 2013
Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) minceR Thomas, N Jebin, K Barman, et al.
Meat Science|December 17, 2013
Chemical composition and structural characteristics of Arabian camel (Camelus dromedarius) m. longissimus thoracisA N Al-Owaimer, G M Suliman, A S Sami, et al.
Meat Science|August 30, 2014
Influence of extraction technique on the anti-oxidative potential of hawthorn (Crataegus monogyna) extracts in bovine muscle homogenatesE Shortle, M N O'Grady, D Gilroy, et al.
Meat Science|September 1, 2014
The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass gradeJ Holdstock, J L Aalhus, B A Uttaro, et al.
Meat Science|March 9, 2016
Improved sensitivity for determining thiobarbituric acid reactive substances in ground beefC R Kerth, C W Rowe
Meat Science|March 2, 2016
Comparison of slaughter value for once-calved heifers and heifers of Polish Holstein-Friesian×Limousine crossbredsZenon Nogalski, Monika Sobczuk-Szul, Paulina Pogorzelska-Przybyłek, et al.
Meat Science|April 7, 2016
Production and quality of beef from young bulls fed diets supplemented with peanut cakeB R Correia, G G P Carvalho, R L Oliveira, et al.
Meat Science|April 18, 2016
Consciousness, unconsciousness and death in the context of slaughter. Part II. Evaluation methodsClaudia Terlouw, Cécile Bourguet, Véronique Deiss
Meat Science|March 13, 2016
Functional or constructive attitudes: Which type drives consumers' evaluation of meat products?Robert Hamlin
Meat Science|March 13, 2016
Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profileLeire Bravo-Lamas, Luis J R Barron, John K G Kramer, et al.
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