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Meat Science|December 3, 2014
The relationship between pre-harvest stress and the carcass characteristics of beef heifers that qualified for kosher designationN S Hayes, C A Schwartz, K J Phelps, et al.Meat Science|September 19, 2015
A comparison of the quality of fresh and frozen pork from immunologically castrated males versus gilts, physical castrates, and entire malesAmanda J Elsbernd, John F Patience, Ken J PrusaMeat Science|October 16, 2015
Prevalence of boar taint in commercial pigs from Spanish farmsF Borrisser-Pairó, N Panella-Riera, D Zammerini, et al.Meat Science|November 1, 2015
The effect of feeding native warm season grasses in the stocker phase on the carcass quality, meat quality, and sensory attributes of beef loin steaks from grain-finished steersV P Kurve, P Joseph, J B Williams, et al.Meat Science|November 1, 2015
Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattleFumiko Iida, Yuki Miyazaki, Risako Tsuyuki, et al.Meat Science|November 1, 2015
Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steersR R Liang, H Zhu, Y W Mao, et al.Meat Science|November 13, 2015
Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burgerMiriam M Selani, Giovanna A N Shirado, Gregório B Margiotta, et al.Meat Science|April 6, 2016
Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papainHeba H S Abdel-Naeem, Hussein M H MohamedMeat Science|April 8, 2016
SID tryptophan levels and B6 vitamin supplementation do not change blood parameters, organ weights, carcass traits, and meat quality of barrows (70-100kg)L D Castilha, L M D Huepa, M R Fachinello, et al.Pageof 871