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Meat Science|June 5, 2016
Essential and toxic trace element concentrations in different commercial veal cuts in SpainM López-Alonso, M Miranda, J L Benedito, et al.Meat Science|November 18, 2017
A simple and sensitive two-tube multiplex PCR assay for simultaneous detection of ten meat speciesOlga V Prusakova, Xenia A Glukhova, Gaida V Afanas'eva, et al.Meat Science|November 21, 2017
Effects of aging treatment and freezing/thawing methods on the quality attributes of beef from Limousin×Holstein-Friesian and Hereford×Holstein-Friesian crossbreedsJulia Bogdanowicz, Marek Cierach, Tomasz ŻmijewskiMeat Science|November 21, 2017
Mitochondrial F1-ATPase extends glycolysis and pH decline in an in vitro modelSulaiman K Matarneh, Mariane Beline, Saulo de Luz E Silva, et al.Meat Science|November 10, 2017
Eating quality traits of shoulder roast and stir fry cuts outperformed loin and silverside cuts sourced from entire and immunocastrated male pigsH A Channon, D N D'Souza, F R DunsheaMeat Science|November 28, 2017
Consumer interest in environmental impact, safety, health and animal welfare aspects of modern pig production: Results of a cross-national choice experimentK G Grunert, W I Sonntag, V Glanz-Chanos, et al.Meat Science|November 28, 2017
Estimation of pork quality in live pigs using biopsied muscle fibre number compositionJun-Mo Kim, Kyu-Sang Lim, Kyung-Bo Ko, et al.Meat Science|December 16, 2017
On-site evaluation of Wagyu beef carcasses based on the monounsaturated, oleic, and saturated fatty acid composition using a handheld fiber-optic near-infrared spectrometerS Piao, T Okura, M IrieMeat Science|November 29, 2017
Vitamin A and marbling attributes: Intramuscular fat hyperplasia effects in cattleZ A Kruk, M J Bottema, L Reyes-Veliz, et al.Meat Science|October 22, 2017
Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus musclesMingcheng Zhang, Niu Haili, Qian Chen, et al.Pageof 871