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Meat Science|July 3, 2013
Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leannessL Pannier, D W Pethick, G H Geesink, et al.
Meat Science|January 24, 2012
Oil uptake by beef during pan frying: impact on fatty acid compositionS Clerjon, A Kondjoyan, J M Bonny, et al.
Meat Science|March 17, 2012
Age-related changes in intramuscular and subcutaneous fat content and fatty acid composition in growing pigs using longitudinal dataL Bosch, M Tor, J Reixach, et al.
Meat Science|December 24, 2011
Effects of calf diet, antioxidants, packaging type and storage time on beef steak storageDaniel Franco, Laura González, Esperanza Bispo, et al.
Meat Science|February 28, 2012
Determination of Trichinella spiralis in pig muscles using Mid-Fourier Transform Infrared Spectroscopy (MID-FTIR) with Attenuated Total Reflectance (ATR) and Soft Independent Modeling of Class Analogy (SIMCA)Fabián Gómez-De-Anda, Lidia Dorantes-Álvarez, Tzayhri Gallardo-Velázquez, et al.
Meat Science|July 31, 2015
Origins of movements following stunning and during bleeding in cattleE M Claudia Terlouw, Cécile Bourguet, Véronique Deiss, et al.
Meat Science|January 2, 2015
Effects of linseed oil and natural or synthetic vitamin E supplementation in lactating ewes' diets on meat fatty acid profile and lipid oxidation from their milk fed lambsB Gallardo, M G Manca, A R Mantecón, et al.
Meat Science|December 23, 2014
Meat quality of lamb frozen stored up to 21 months: instrumental analyses on thawed meat during displayE Muela, P Monge, C Sañudo, et al.
Meat Science|December 3, 2014
Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: effect on carcass traits and meat quality characteristicsRafael Gamero-Negrón, José Sánchez del Pulgar, Jesús Ventanas, et al.
Meat Science|December 3, 2014
Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh porkN C Moroney, M N O'Grady, R C Robertson, et al.
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