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Meat Science|January 15, 2017
Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter proceduresA S Danso, R I Richardson, R Khalid
Meat Science|April 5, 2019
Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageingZ F Bhat, James D Morton, Susan L Mason, et al.
Meat Science|March 27, 2019
Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline celluloseSandra M Vasquez Mejia, Alicia de Francisco, Benjamin M Bohrer
Meat Science|March 27, 2019
Characterisation of beef production systems and their effects on carcass and meat quality traits of Piemontese young bullsSimone Savoia, Alberto Brugiapaglia, Alfredo Pauciullo, et al.
Meat Science|March 27, 2019
Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptorsV A P Cadavez, C Xavier, U Gonzales-Barron
Meat Science|March 30, 2019
Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cookingMaría E Latorre, María I Palacio, Diego E Velázquez, et al.
Meat Science|March 18, 2019
Tissue distribution of rare earth elements in wild, commercial and backyard rabbitsG P Danezis, E Zoidis, P Zhang, et al.
Meat Science|October 20, 2018
Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaksCe Wang, Hang Wang, Xia Li, et al.
Meat Science|February 5, 2014
Transcriptional background of beef marbling - novel genes implicated in intramuscular fat depositionT Sadkowski, A Ciecierska, A Majewska, et al.
Meat Science|March 8, 2014
Factors associated with offal, partial and whole carcass condemnation in ten French cattle slaughterhousesCéline Dupuy, Pierre Demont, Christian Ducrot, et al.
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