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Meat Science|March 14, 2013
Associations between muscle gene expression pattern and technological and sensory meat traits highlight new biomarkers for pork quality assessmentMarie Damon, Katy Denieul, Annie Vincent, et al.
Meat Science|February 14, 2013
A fast and accurate method for controlling the correct labeling of products containing buffalo meat using High Resolution Melting (HRM) analysisIoannis Sakaridis, Ioannis Ganopoulos, Anagnostis Argiriou, et al.
Meat Science|February 14, 2013
Evaluation of sensory quality of calf chops: a new methodological approachI Etaio, P F Gil, M Ojeda, et al.
Meat Science|February 9, 2013
Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced hamKevin Myers, Jerry Cannon, Damian Montoya, et al.
Meat Science|April 23, 2013
Coherence of animal health, welfare and carcass quality in pork production chainsThorsten N Klauke, Matilde Piñeiro, Sophia Schulze-Geisthövel, et al.
Meat Science|April 24, 2013
Sucuk and pastırma: microbiological changes and formation of volatile compoundsGüzin Kaban
Meat Science|May 14, 2013
High glycolytic potential does not predict low ultimate pH in porkT L Scheffler, J M Scheffler, S C Kasten, et al.
Meat Science|May 14, 2013
Evaluation of feedlot cattle working chute behavior relative to temperament, tenderness, and postmortem proteolysisJ D Magolski, E P Berg, N L Hall, et al.
Meat Science|May 15, 2013
Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production, quality and fatty acid compositionC Mapiye, J L Aalhus, T D Turner, et al.
Meat Science|April 30, 2013
Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oilLiliana Rounds, Cody M Havens, Yelena Feinstein, et al.
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