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Meat Science|December 25, 2012
Hepatic lipogenic enzyme expression in pigs is affected by selection for decreased backfat thickness at constant intramuscular fat contentR Muñoz, J Estany, M Tor, et al.
Meat Science|December 25, 2012
Evaluation of the Hennessy Grading Probe for use in lamb carcasesD L Hopkins, E S Toohey, M Boyce, et al.
Meat Science|December 25, 2012
Prediction equations for Warner-Bratzler shear force using principal component regression analysis in Brahman-influenced Venezuelan cattleN Jerez-Timaure, N Huerta-Leidenz, J Ortega, et al.
Meat Science|January 12, 2013
Shelf life of packaged sliced dry fermented sausage under different temperatureMario Sčetar, Edita Kovačić, Mia Kurek, et al.
Meat Science|January 12, 2013
Effect of South African beef production systems on post-mortem muscle energy status and meat qualityL Frylinck, P E Strydom, E C Webb, et al.
Meat Science|January 1, 2013
Fatty acid composition and interrelationships among eight retail cuts of grass-feed beefEnrique Pavan, Susan K Duckett
Meat Science|January 1, 2013
SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum)Johanne Taylor, Edwina S Toohey, Remy van de Ven, et al.
Meat Science|January 1, 2013
Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MSJ Sánchez del Pulgar, C Soukoulis, A I Carrapiso, et al.
Meat Science|January 1, 2013
Dry-fermented chicken sausage produced with inulin and corn oil: physicochemical, microbiological, and textural characteristics and acceptability during storageLéia Zenaide Menegas, Tatiana Colombo Pimentel, Sandra Garcia, et al.
Meat Science|January 1, 2013
Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processingChaoying Qiu, Mouming Zhao, Weizheng Sun, et al.
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