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Meat Science|June 11, 2013
Association mapping of quantitative trait loci for carcass and meat quality traits at the central part of chromosome 2 in Italian Large White pigsS Cepica, P Zambonelli, F Weisz, et al.Meat Science|June 11, 2013
Incidence of Shiga toxin-producing Escherichia coli serogroups in ruminant's meatHassan Momtaz, Farhad Safarpoor Dehkordi, Ebrahim Rahimi, et al.Meat Science|June 11, 2013
Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loinsYuan H Brad Kim, Genevieve Luc, Katja RosenvoldMeat Science|August 3, 2013
Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausagesN Asuming-Bediako, M H Jaspal, K Hallett, et al.Meat Science|June 25, 2013
Biomarkers of meat tenderness: present knowledge and perspectives in regards to our current understanding of the mechanisms involvedAhmed Ouali, Mohammed Gagaoua, Yasmine Boudida, et al.Meat Science|June 25, 2013
Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing processE Sánchez-Zapata, V Zunino, J A Pérez-Alvarez, et al.Meat Science|June 7, 2013
Effect of lipid type on growth performance, meat quality and the content of long chain n-3 fatty acids in pork meatPatrick C H Morel, Jasmine Leong, Wilhelmina G M Nuijten, et al.Meat Science|June 18, 2013
Sustainable sheep production and consumer preference trends: compatibilities, contradictions, and unresolved dilemmasF Montossi, M Font-i-Furnols, M del Campo, et al.Meat Science|July 31, 2013
Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meatsMohamed A Rabie, Cidalia Peres, F Xavier MalcataMeat Science|July 31, 2013
Carcass characteristics of feedlot lambs fed crude glycerin contaminated with high concentrations of crude fatJ F Lage, P V R Paulino, L G R Pereira, et al.Pageof 867