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Meat Science|May 31, 2015
Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beefSoohyun Cho, Geunho Kang, Pil-Nam Seong, et al.
Meat Science|June 6, 2015
Research gaps in evaluating the relationship of meat and healthDavid M Klurfeld
Meat Science|June 7, 2015
Effect of dietary amylose/amylopectin ratio on growth performance, carcass traits, and meat quality in finishing pigsCan Yang, Daiwen Chen, Bing Yu, et al.
Meat Science|June 9, 2015
Novel SNPs in the Ankyrin 1 gene and their association with beef quality traitsJ Horodyska, T Sweeney, M Ryan, et al.
Meat Science|June 13, 2015
Disruption of secondary structure by oxidative stress alters the cross-linking pattern of myosin by microbial transglutaminaseChunqiang Li, Youling L Xiong
Meat Science|August 14, 2016
Consumers dislike boar taint related off-flavours in pork chops regardless of a meal contextLisa Meier-Dinkel, Micha Strack, Kathrin Höinghaus, et al.
Meat Science|August 14, 2016
Quality traits of pork semimembranosus and triceps brachii muscles sourced from the United States and MexicoE J Delgado-Suárez, M S Rubio-Lozano, V M Toledo-López, et al.
Meat Science|August 15, 2016
Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profilesDomenico Pietro Lo Fiego, Giovanna Minelli, Luisa Antonella Volpelli, et al.
Meat Science|March 21, 2018
Exploring the influence of consumer characteristics on veal credence and experience guarantee purchasing motivatorsH Resano, A M Olaizola, M Dominguez-Torreiro
Meat Science|March 28, 2018
Quantitative phosphoproteomic analysis of caprine muscle with high and low meat qualityManshun Liu, Yanchao Wei, Xin Li, et al.
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