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Meat Science|August 5, 2015
Net lactate accumulation and low buffering capacity explain low ultimate pH in the longissimus lumborum of AMPKγ3 R200Q mutant pigsSulaiman K Matarneh, Eric M England, Tracy L Scheffler, et al.
Meat Science|August 5, 2015
Seasonal prevalence of potentially positive non-O157 Shiga toxin-producing Escherichia coli (STEC) bovine hides and carcasses in Costa RicaByron D Chaves, Alejandro Echeverry, Lyda G García, et al.
Meat Science|September 24, 2015
Comparison of meat quality parameters in surgical castrated versus vaccinated against gonadotrophin-releasing factor male and female Iberian pigs reared in free-ranging conditionsM Martinez-Macipe, P Rodríguez, M Izquierdo, et al.
Meat Science|September 24, 2015
Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausagesAda Braghieri, Nicoletta Piazzolla, Angela Carlucci, et al.
Meat Science|September 12, 2015
Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meatC G Jose, R H Jacob, D W Pethick, et al.
Meat Science|October 27, 2015
The changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum and Biceps femoris muscles during the rigour periodM K North, L Frylinck, L C Hoffman
Meat Science|January 24, 2016
Assessment of tenderness of aged bovine gluteus medius muscles using Raman spectroscopyAlexandra Bauer, Rico Scheier, Thomas Eberle, et al.
Meat Science|January 24, 2016
Disorder of endoplasmic reticulum calcium channel components is associated with the increased apoptotic potential in pale, soft, exudative porkBing Guo, Wangang Zhang, Ron K Tume, et al.
Meat Science|January 29, 2016
Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facilityNoelia Z Palavecino Prpich, Oscar A Garro, Mara Romero, et al.
Meat Science|February 9, 2016
Effect of sex and time to slaughter (transportation and lairage duration) on the levels of cortisol, creatine kinase and subsequent relationship with pork qualityN Jama, V Maphosa, L C Hoffman, et al.
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