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Meat Science|September 16, 2022
Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumptionAdrián Honrado, Andrea Aínsa, Pedro L Marquina, et al.
Meat Science|September 23, 2022
Beyond standard PSE testing: An exploratory study of bioimpedance as a marker for ham defectsPaweł Suliga, Sisay Mebre Abie, Bjørg Egelandsdal, et al.
Meat Science|September 24, 2022
Effects of maternal dietary fatty acids during mid-gestation on growth, glucose metabolism, carcass characteristics, and meat quality of lamb progeny that were fed differing levels of dry matter of intakeMilca Rosa-Velazquez, Yifei Wang, Allison Sanders, et al.
Meat Science|September 24, 2022
Effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattleJiqiang Li, Rongrong Liang, Yanwei Mao, et al.
Meat Science|September 27, 2022
Whole-genome sequence-based association analyses on an eight-breed crossed heterogeneous stock of pigs reveal the genetic basis of skeletal muscle fiber characteristicsYizhong Huang, Liping Cai, Yanyu Duan, et al.
Meat Science|January 3, 2022
Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meatMadison Willy Silva Cordeiro, Diego Michel Matochi Mouro, Ingrid Duarte Dos Santos, et al.
Meat Science|May 25, 2011
Use of consumer insight in the new product development process in the meat sectorKlaus G Grunert, Wim Verbeke, Jens O Kügler, et al.
Meat Science|May 6, 2011
The effect of feeding system in the expression of genes related with fat metabolism in semitendinous muscle in sheepE Dervishi, C Serrano, M Joy, et al.
Meat Science|April 21, 2011
Cloning and polymorphisms of the 3' untranslated region of malic enzyme gene in Chinese red cattleG L Zhou, G L Zhang, Y Cao, et al.
Meat Science|March 9, 2011
Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscleChunbao Li, Jing Li, Xin Li, et al.
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