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Meat Science|June 24, 2010
Effects of the rearing season on carcass and meat quality of suckling Apennine light lambsG Mazzone, M Giammarco, G Vignola, et al.
Meat Science|August 4, 2010
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphereCarmine Summo, Francesco Caponio, Francesco Tricarico, et al.
Meat Science|August 28, 2010
Finishing diet, temperament and lairage time effects on carcass and meat quality traits in steersM del Campo, G Brito, J Soares de Lima, et al.
Meat Science|July 10, 2010
Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivityK Lunde, E Skuterud, M Hersleth, et al.
Meat Science|June 29, 2010
Identification of suitable reference genes for gene expression analysis of pork meat quality and analysis of candidate genes associated with the trait drip lossJean McBryan, Ruth M Hamill, Grace Davey, et al.
Meat Science|June 29, 2010
Consumer perception and the role of science in the meat industryD J Troy, J P Kerry
Meat Science|June 29, 2010
Consumer evaluation of venison sensory quality: effects of sex, body condition score and carcase suspension methodC L Hutchison, R C Mulley, E Wiklund, et al.
Meat Science|July 13, 2010
The efficiency of electrical stimulation to counteract the negative effects of β-agonists on meat tenderness of feedlot cattleM Hope-Jones, P E Strydom, L Frylinck, et al.
Meat Science|January 19, 2011
Heterocyclic amine content in commercial ready to eat meat productsKanithaporn Puangsombat, Priyadarshini Gadgil, Terry A Houser, et al.
Meat Science|June 15, 2010
Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chlorideM Aliño, R Grau, F Toldrá, et al.
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