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Meat Science|September 28, 2015
Probabilistic models to describe the effect of NaNO2 in combination with NaCl on the growth inhibition of Lactobacillus in frankfurtersSoomin Lee, Heeyoung Lee, Sejeong Kim, et al.
Meat Science|August 28, 2015
Supra-nutritional vitamin E supplementation for 28 days before slaughter maximises muscle vitamin E concentration in finisher pigsJ C Kim, C G Jose, M Trezona, et al.
Meat Science|August 31, 2015
Effects of feeding β-carotene on levels of β-carotene and vitamin A in blood and tissues of beef cattle and the effects on beef qualityQing Jin, Haijian Cheng, Fachun Wan, et al.
Meat Science|August 9, 2015
The influence of maternal energy status during mid-gestation on beef offspring tenderness, muscle characteristics, and gene expressionD A Mohrhauser, A R Taylor, M G Gonda, et al.
Meat Science|September 3, 2015
Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acidsYasmina Baba, Zein Kallas, Montserrat Costa-Font, et al.
Meat Science|September 5, 2015
Trends in the microbial contamination of bovine, ovine and swine carcasses in three small-scale abattoirs in central Italy: A four-year monitoringAnnalisa Petruzzelli, Andrea Osimani, Marina Pasquini, et al.
Meat Science|July 31, 2015
The physical and biochemical changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum and Biceps femoris muscle during ageingM K North, L Frylinck, L C Hoffman
Meat Science|August 18, 2015
Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and roundR J Acheson, D R Woerner, J N Martin, et al.
Meat Science|January 16, 2015
Welfare measurements of finishing pigs on the day of slaughter: a reviewPia Brandt, Margit Dall Aaslyng
Meat Science|January 11, 2015
Dietary ractopamine influences sarcoplasmic proteome profile of pork Longissimus thoracisBruno R C Costa-Lima, Surendranath P Suman, Shuting Li, et al.
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