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Meat Science|June 8, 2013
Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slicesG V Bhaskar Reddy, A R Sen, Pramod N Nair, et al.Meat Science|September 5, 2015
Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat battersWenjie Liu, Tyre C Lanier, Jason A OsborneMeat Science|February 3, 2016
Evolution of testes characteristics in entire and immunocastrated male pigs from 30 to 120 kg live weight as assessed by computed tomography with perspective on boar taintMaria Font-i-Furnols, Anna Carabús, Israel Muñoz, et al.Meat Science|February 3, 2016
Multivariate regression analysis applied to the calibration of equipment used in pig meat classification in RomaniaRoxana Florenta Savescu, Marian LabaMeat Science|January 16, 2016
Growth, carcass and meat quality traits in beef from Angus, Hereford and cross-breed grazing steers, and their association with SNPs in genes related to fat deposition metabolismJ Papaleo Mazzucco, D E Goszczynski, M V Ripoli, et al.Meat Science|January 17, 2016
Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscleTanyaradzwa E Mungure, Alaa El-Din A Bekhit, E John Birch, et al.Meat Science|January 7, 2016
Valorization of indigenous dairy cattle breed through salami productionRaimondo Gaglio, Nicola Francesca, Giuseppe Maniaci, et al.Meat Science|January 1, 2016
Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral contentP McGilchrist, P L Greenwood, D W Pethick, et al.Meat Science|January 1, 2016
Associations of polymorphisms in bovine DGAT1, FABP4, FASN, and PPARGC1A genes with intramuscular fat content and the fatty acid composition of muscle and subcutaneous fat in Fleckvieh bullsL Bartoň, D Bureš, T Kott, et al.Meat Science|January 1, 2016
In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentationCem O Özer, Birol Kılıç, Gülden Başyiğit KılıçPageof 871