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Meat Science|November 29, 2011
Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roastsK E McMurtrie, C R Kerth, C L Bratcher, et al.
Meat Science|November 29, 2011
The effects of gender and castration of females on performance and carcass and meat quality of heavy pigs destined to the dry-cured industryJ Peinado, M P Serrano, M Nieto, et al.
Meat Science|November 29, 2011
Effects of genetic variants for the calpastatin gene on calpastatin activity and meat tenderness in Hanwoo (Korean cattle)Hoyoung Chung, Michael Davis
Meat Science|December 3, 2011
Seasonal changes and muscle type effect on the nutritional quality of intramuscular fat in Mirandesa-PDO vealJosé M Pestana, Ana S H Costa, Susana P Alves, et al.
Meat Science|December 3, 2011
Identification of hare meat by a species-specific marker of mitochondrial originCristina G Santos, Vitor S Melo, Joana S Amaral, et al.
Meat Science|December 3, 2011
Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambsL Morán, J M Rodríguez-Calleja, R Bodas, et al.
Meat Science|November 19, 2011
Relationships between intramuscular fat content, selected carcass traits, and fatty acid profile in bulls using a F2-populationA Hoehne, G Nuernberg, C Kuehn, et al.
Meat Science|December 1, 2011
Influence of the type of forage supplied to ewes in pre- and post-partum periods on the meat fatty acids of suckling lambsM Joy, G Ripoll, F Molino, et al.
Meat Science|June 13, 2012
Association of single nucleotide polymorphism (SNP) markers in candidate genes and QTL regions with pork quality traits in commercial pigsG A Rohrer, D J Nonneman, R K Miller, et al.
Meat Science|June 1, 2012
"Chilled" pork--Part II. Consumer perception of sensory qualityT M Ngapo, L Riendeau, C Laberge, et al.
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