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Meat Science|June 17, 2022
Association of variants in FABP4, FASN, SCD, SREBP1 and TCAP genes with intramuscular fat, carcass traits and body size in Chinese Qinchuan cattleY Y Gao, G Cheng, Z X Cheng, et al.Meat Science|July 9, 2022
Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged muttonMelindee Hastie, Damir Dennis Torrico, Graham Hepworth, et al.Meat Science|July 10, 2022
Extensive evaluation of prediction performance for 15 pork quality traits using large scale VIS/NIRS dataXi Tang, Lei Xie, Siyi Liu, et al.Meat Science|May 25, 2019
Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausageRongxin Wen, Yingying Hu, Lang Zhang, et al.Meat Science|April 28, 2022
The potential role of beef and nutrients found in beef on outcomes of wellbeing in healthy adults 50 years of age and older: A systematic review of randomized controlled trialsAubree L Hawley, Xinya Liang, Elisabet Børsheim, et al.Meat Science|July 19, 2022
Skeletal muscle mass, meat quality and antioxidant status in growing lambs supplemented with guanidinoacetic acidXinrui Li, Xiaomei Liu, Pengkang Song, et al.Meat Science|April 16, 2022
Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurtersDongxue Yuan, Chuanai Cao, Baohua Kong, et al.Meat Science|April 16, 2022
Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidationShengjie Li, Xiuxia Guo, Yuqing Shen, et al.Pageof 867