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Meat Science|May 27, 2015
Study of the influence of genes related to muscle oxidative processes on beef colorA H Falomir-Lockhart, A Rogberg-Muñoz, J Papaleo-Mazzucco, et al.
Meat Science|May 27, 2015
Association of the expression levels in the longissimus muscle and a SNP in the CDC10 gene with marbling in Japanese Black beef cattleB Tong, G Q Gao, Y Muramatsu, et al.
Meat Science|May 27, 2015
Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausageJiang Jiang, Youling L Xiong
Meat Science|May 26, 2015
Release of copper from embedded solid copper bullets into muscle and fat tissues of fallow deer (Dama dama), roe deer (Capreolus capreolus), and wild boar (Sus scrofa) and effect of copper content on oxidative stability of heat-processed meatI Schuhmann-Irschik, M Sager, P Paulsen, et al.
Meat Science|May 14, 2020
Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled porkTânia Cordeiro, Olga Viegas, Marta Silva, et al.
Meat Science|April 10, 2020
Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packagingHongbo Yang, David L Hopkins, Yimin Zhang, et al.
Meat Science|April 25, 2020
Preliminary investigation for the prediction of intramuscular fat content of lamb in-situ using a hand- held NIR spectroscopic deviceStephanie M Fowler, Stephen Morris, David L Hopkins
Meat Science|April 11, 2020
Replacing soybean meal with rapeseed meal and faba beans in a growing-finishing pig diet: Effect on growth performance, meat quality and metabolite changesVladana Grabež, Bjørg Egelandsdal, Nils Petter Kjos, et al.
Meat Science|October 27, 2019
Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beefBridgette G Logan, David L Hopkins, Leigh Schmidtke, et al.
Meat Science|May 16, 2021
Consumers' perception and purchase behaviour of meat in ChinaKevin Kantono, Nazimah Hamid, Qianli Ma, et al.
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