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Meat Science|July 9, 2011
The evolution of lean beef: identifying lean beef in today's U.S. marketplaceShalene H McNeill, Kerri B Harris, Thomas G Field, et al.
Meat Science|May 27, 2011
Peptide biomarkers as a way to determine meat authenticityMiguel Angel Sentandreu, Enrique Sentandreu
Meat Science|June 7, 2011
Effect of vitamin A restriction on performance and meat quality in finishing Holstein bulls and steersS Marti, C E Realini, A Bach, et al.
Meat Science|June 7, 2011
Fluorescent HPLC for the detection of specific protein oxidation carbonyls - α-aminoadipic and γ-glutamic semialdehydes - in meat systemsMariana Utrera, David Morcuende, Javier-Germán Rodríguez-Carpena, et al.
Meat Science|May 20, 2011
Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a reviewKelly L Pearce, Katja Rosenvold, Henrik J Andersen, et al.
Meat Science|May 20, 2011
Adenine nucleotide concentrations and glycolytic enzyme activities in longissimus muscle samples of different pig genotypes collected before and after slaughterC Krischek, R Natter, R Wigger, et al.
Meat Science|June 10, 2011
The association between acyl-CoA synthetase (ACSL4) polymorphism and intramuscular fat content in (Landrace × Yorkshire) × Duroc pigsA Ruść, H Sieczkowska, E Krzęcio, et al.
Meat Science|January 9, 2015
Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscleDouglas R G Silva, Robledo A Torres Filho, Henrique P Cazedey, et al.
Meat Science|January 16, 2015
Alternative method for intramuscular fat analysis using common laboratory equipmentJ Segura, L Calvo, C Óvilo, et al.
Meat Science|September 3, 2015
Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimesMartin Škrlep, Marjeta Čandek-Potokar, Nina Batorek Lukač, et al.
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