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Meat Science|July 26, 2015
Mitochondria influence postmortem metabolism and pH in an in vitro modelTracy L Scheffler, Sulaiman K Matarneh, Eric M England, et al.Meat Science|February 19, 2016
The effect of skatole and androstenone on consumer response towards fresh pork from m. longissimus thoracis et lumborum and m. semimembranosusMargit D Aaslyng, Eva Honnens De Lichtenberg Broge, Per B Brockhoff, et al.Meat Science|February 21, 2016
Genotypic and antimicrobial characterization of pathogenic bacteria at different stages of cattle slaughtering in southern BrazilMárcia R Loiko, Cheila M D de Paula, Ana C J Langone, et al.Meat Science|February 22, 2016
MicroRNA-23a reduces slow myosin heavy chain isoforms composition through myocyte enhancer factor 2C (MEF2C) and potentially influences meat qualityLinyuan Shen, Lei Chen, Shunhua Zhang, et al.Meat Science|March 4, 2016
Isolation and identification of oxidation products of guaiacol from brines and heated meat matrixSarah-Maria Bölicke, Waldemar TernesMeat Science|February 14, 2016
Pre-slaughter sound levels and pre-slaughter handling from loading at the farm till slaughter influence pork qualityL Vermeulen, V Van de Perre, L Permentier, et al.Meat Science|February 16, 2016
Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattleCarolina N Aroeira, Robledo A Torres Filho, Paulo Rogério Fontes, et al.Meat Science|December 2, 2015
Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditionsMarlon M Reis, Mariza G Reis, John Mills, et al.Meat Science|December 15, 2015
Performance of a novel casing made of chitosan under traditional sausage manufacturing conditionsNoor Zainah Adzaly, Andrea Jackson, Iksoon Kang, et al.Meat Science|December 15, 2015
Factors influencing the flavour of game meat: A reviewJ Neethling, L C Hoffman, M MullerPageof 871