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Meat Science|May 28, 2016
The relationship between adipocyte size and the transcript levels of SNAP23, BSCL2 and COPA genes in pigsBeata Kociucka, Hanna Jackowiak, Marian Kamyczek, et al.
Meat Science|May 30, 2016
Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bullsAnna C V C S Canto, Bruno R C Costa-Lima, Surendranath P Suman, et al.
Meat Science|May 30, 2016
A gene and protein expression study on four porcine genes related to intramuscular fat depositionMartina Zappaterra, Marzia Deserti, Roberta Mazza, et al.
Meat Science|May 31, 2016
The effect of SCD and LEPR genetic polymorphisms on fat content and composition is maintained throughout fattening in Duroc pigsE Henriquez-Rodriguez, L Bosch, M Tor, et al.
Meat Science|April 9, 2016
New recommendations for measuring collagen solubilityMaría E Latorre, Adrian L Lifschitz, Peter P Purslow
Meat Science|May 16, 2016
The impact of growth promoters on muscle growth and the potential consequences for meat qualityTim Parr, Molebeledi H D Mareko, Kevin J P Ryan, et al.
Meat Science|May 16, 2016
The role of matrix metalloproteinases in muscle and adipose tissue development and meat quality: A reviewSara Christensen, Peter P Purslow
Meat Science|June 4, 2016
Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flourGulen Yildiz Turp
Meat Science|June 12, 2016
Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacersLarissa Aparecida Agostinho Dos Santos Alves, José Manuel Lorenzo, Carlos Antonio Alvarenga Gonçalves, et al.
Meat Science|July 14, 2016
Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?Emily L Usinger, Elaine M Larson, Steven E Niebuhr, et al.
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