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Meat Science|June 15, 2024
Continued development of a tool to measure intramuscular fat of Australian lamb carcases in commercial situationsStephanie M Fowler, Stephen Morris, Suzanne I Mortimer, et al.
Meat Science|November 3, 2023
Genetic lines influenced the texture, collagen and intramuscular fat of pork longissimus and semimembranosusXiying Li, Minh Ha, Robyn D Warner, et al.
Meat Science|November 5, 2023
Pork muscle profiling: pH and instrumental color of the longissimus thoracis is not representative of pH and instrumental color of shoulder and ham musclesB M Bohrer, Y Wang, J B Dorleku, et al.
Meat Science|November 17, 2023
Challenges and future perspectives for the European grading of pig carcasses - A quality viewMarjeta Čandek-Potokar, Bénédicte Lebret, Marina Gispert, et al.
Meat Science|March 31, 2024
Effects of grape seed procyanidins on the lipid metabolism of growing-finishing pigs based on transcriptomics and metabolomics analysesYue Zhang, Yan Zhai, Xinxin Wei, et al.
Meat Science|March 20, 2024
An overlooked compound contributing to boar taint and consumer rejection of meat products: 2-AminoacetophenoneDaniel Mörlein, Johanna Mörlein, Christoph Gerlach, et al.
Meat Science|September 4, 2023
Effects of dietary vitamin E supplementation on growth performance, slaughter performance, antioxidant capacity and meat quality characteristics of finishing bullsJiaming Luan, Yinghai Jin, Tai Zhang, et al.
Meat Science|September 17, 2023
Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterationsMarta Gallego, Raúl Grau, Pau Talens
Meat Science|September 16, 2023
Husbandry practices associated with extensification in European pig production and their effects on pork qualityAgnieszka Ludwiczak, Małgorzata Kasprowicz-Potocka, Anita Zaworska-Zakrzewska, et al.
Meat Science|August 29, 2023
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beefLarissa A Koulicoff, Terra Heilman, Lauren Vitanza, et al.
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