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Meat Science|April 27, 2013
Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theoryR G M van der SmanMeat Science|April 27, 2013
Influence of social dominance on production, welfare and the quality of meat from beef bullsG C Miranda-de la Lama, M Pascual-Alonso, A Guerrero, et al.Meat Science|April 27, 2013
On-line prediction of beef quality traits using near infrared spectroscopyMassimo De MarchiMeat Science|June 8, 2013
UBE3B and ZRANB1 polymorphisms and transcript abundance are associated with water holding capacity of porcine M. longissimus dorsiThi Phuong Loan Huynh, Eduard Muráni, Steffen Maak, et al.Meat Science|June 8, 2013
Selecting the best set of gas chromatography-derived fatty acids to discriminate between two finishing diets using linear discriminant analysisA L Martínez Marín, F Peña Blanco, C Avilés Ramírez, et al.Meat Science|June 8, 2013
Animal welfare versus food quality: factors influencing organic consumers' preferences for alternatives to piglet castration without anaesthesiaAstrid Heid, Ulrich HammMeat Science|June 8, 2013
Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging timeR Marino, M Albenzio, A Della Malva, et al.Meat Science|June 11, 2013
Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuumXin Li, Jakub Babol, Anna Wallby, et al.Meat Science|June 11, 2013
Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling fillerLi Huang, Youling L Xiong, Baohua Kong, et al.Meat Science|June 11, 2013
Stunning and animal welfare from Islamic and scientific perspectivesK Nakyinsige, Y B Che Man, Zeiad A Aghwan, et al.Pageof 867