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Meat Science|November 18, 2011
Development and application of a method for the analysis of two trichothecenes: deoxynivalenol and T-2 toxin in meat in China by HPLC-MS/MSZhongyi Zou, Zhifei He, Hongjun Li, et al.
Meat Science|March 23, 2012
Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambsLara Morán, Sonia Andrés, Raúl Bodas, et al.
Meat Science|March 23, 2012
A human nose scoring system for boar taint and its relationship with androstenone and skatoleP K Mathur, J ten Napel, S Bloemhof, et al.
Meat Science|July 8, 2014
Intensive sheep and beef production from pasture--a New Zealand perspective of concerns, opportunities and challengesS T Morris, P R Kenyon
Meat Science|December 10, 2013
Estimates of genetic parameters for fatty acids in brisket adipose tissue of Canadian commercial crossbred beef steersC Ekine-Dzivenu, L Chen, M Vinsky, et al.
Meat Science|June 5, 2012
Red meat in global nutritionShalene McNeill, Mary E Van Elswyk
Meat Science|May 22, 2012
The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meatsMarzanna Hęś, Katarzyna Waszkowiak, Krystyna Szymandera-Buszka
Meat Science|May 15, 2012
Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: definition of a new proteolysis indexRami Harkouss, Pierre-Sylvain Mirade, Philippe Gatellier
Meat Science|March 22, 2016
Eating quality prediction of beef from Italian Simmental cattle based on experts' steak assessmentMonica Borgogno, Elena Saccà, Mirco Corazzin, et al.
Meat Science|April 3, 2016
Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meatLisa Meier-Dinkel, Jan Gertheiss, Wolfram Schnäckel, et al.
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