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Meat Science|March 21, 2016
Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacersMeltem Serdaroğlu, Burcu Öztürk, Müge Urgu
Meat Science|April 23, 2016
Consciousness, unconsciousness and death in the context of slaughter. Part I. Neurobiological mechanisms underlying stunning and killingClaudia Terlouw, Cécile Bourguet, Véronique Deiss
Meat Science|April 12, 2016
Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteinsYanwei Mao, David L Hopkins, Yimin Zhang, et al.
Meat Science|February 15, 2016
Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat contentM R Hunt, J F Legako, T T N Dinh, et al.
Meat Science|March 18, 2016
A hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) based metabolomics study on colour stability of ovine meatArvind K Subbaraj, Yuan H Brad Kim, Karl Fraser, et al.
Meat Science|October 27, 2015
Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborumYumiao Lang, Kun Sha, Rui Zhang, et al.
Meat Science|October 27, 2015
Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fatHéctor Mora-Gallego, Maria Dolors Guàrdia, Xavier Serra, et al.
Meat Science|October 27, 2015
The effect of protein restriction during the growing period on carcass, meat and fat quality of heavy barrows and giltsJ Suárez-Belloch, M A Latorre, J A Guada
Meat Science|August 31, 2015
Carcass characteristics and meat quality of lambs fed high concentrations of crude glycerin in low-starch dietsV B Carvalho, R F Leite, M T C Almeida, et al.
Meat Science|December 3, 2014
The MC4R c.893G>A mutation: a marker for growth and leanness associated with boar taint odour in Belgian pig breedsM Schroyen, S Janssens, A Stinckens, et al.
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