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Meat Science|November 3, 2017
Effects of single nucleotide polymorphisms and haplotypes of the protein kinase AMP-activated non-catalytic subunit gamma 3 (PRKAG3) gene on production, meat quality and carcass traits in Italian Large White pigsStefania Dall'Olio, Emilio Scotti, Leonardo Nanni Costa, et al.
Meat Science|September 11, 2017
The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stabilityBenjamin W B Holman, Damian Collins, Ashleigh K Kilgannon, et al.
Meat Science|September 13, 2017
Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storageEwelina Pogorzelska, Jolanta Godziszewska, Marta Brodowska, et al.
Meat Science|October 17, 2017
Combined GWAS and LDLA approaches to improve genome-wide quantitative trait loci detection affecting carcass and meat quality traits in pigFrédéric Hérault, Marie Damon, Pierre Cherel, et al.
Meat Science|September 25, 2017
Evaluation of palatability and muscle composition of novel value-added beef cutsY Yeh, S T Omaye, F A Ribeiro, et al.
Meat Science|July 4, 2016
Characterization of hemorrhages in the tenderloins of slaughter pigsKristine Dich-Jørgensen, Fintan J McEvoy, Helle Daugaard Larsen, et al.
Meat Science|July 5, 2016
Changes in the microbiota of lamb packaged in a vacuum and in modified atmospheres during chilled storage analysed by high-throughput sequencingTaojun Wang, Liang Zhao, Yanan Sun, et al.
Meat Science|May 7, 2016
Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roastingTzer-Yang Yu, James D Morton, Stefan Clerens, et al.
Meat Science|March 12, 2016
Effects of transport distance, lairage time and stunning efficiency on cortisol, glucose, HSPA1A and how they relate with meat quality in cattleA Y Chulayo, G Bradley, V Muchenje
Meat Science|April 30, 2016
Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pHH Calnan, R H Jacob, D W Pethick, et al.
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