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Meat Science|August 13, 2013
Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15 monthsDaniel Franco, José M Lorenzo
Meat Science|September 10, 2013
Aitchbone hanging and ageing period are additive factors influencing pork eating qualityH A Channon, M R Taverner, D N D'Souza, et al.
Meat Science|September 11, 2013
Fatty acid profile and cholesterol content of beef at retail of Piemontese, Limousin and Friesian breedsA Brugiapaglia, C Lussiana, G Destefanis
Meat Science|September 11, 2013
Meat quality of buffalo young bulls fed faba bean as protein sourceS Calabrò, M I Cutrignelli, O J Gonzalez, et al.
Meat Science|September 25, 2013
The development of meat tenderness is likely to be compartmentalised by ultimate pHD Lomiwes, M M Farouk, G Wu, et al.
Meat Science|August 7, 2013
Effects of hot boning and moisture enhancement on the eating quality of cull cow beefL M Pivotto, C P Campbell, K Swanson, et al.
Meat Science|September 17, 2013
Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lambL Pannier, D W Pethick, M D Boyce, et al.
Meat Science|September 19, 2013
Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMRR Miklos, H Mora-Gallego, F H Larsen, et al.
Meat Science|October 2, 2013
Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacityH B Calnan, R H Jacob, D W Pethick, et al.
Meat Science|August 17, 2013
An independent validation association study of carcass quality, shear force, intramuscular fat percentage and omega-3 polyunsaturated fatty acid content with gene markers in Australian lambMatthew I Knight, Hans D Daetwyler, Ben J Hayes, et al.
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