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Meat Science|April 16, 2016
Effect of organic and conventional rearing system on the mineral content of porkYan Zhao, Donghua Wang, Shuming Yang
Meat Science|April 18, 2016
Nutrigenomic regulation of adipose tissue development - role of retinoic acid: A reviewBo Wang, Qiyuan Yang, Corrine L Harris, et al.
Meat Science|April 20, 2016
Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A reviewJiang Jiang, Youling L Xiong
Meat Science|February 16, 2016
Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storageSebahattin Serhat Turgut, Ayla Soyer, Fatma Işıkçı
Meat Science|February 26, 2016
Effects of chestnut tannins on the meat quality, welfare, and antioxidant status of heat-stressed lambsHuawei Liu, Ke Li, Lv Mingbin, et al.
Meat Science|February 26, 2016
Sire carcass breeding values affect body composition in lambs--2. Effects on fat and bone weight and their distribution within the carcass as measured by computed tomographyF Anderson, A Williams, L Pannier, et al.
Meat Science|April 10, 2016
Low temperature cooking of pork meat - Physicochemical and sensory aspectsAndré Becker, Annika Boulaaba, Sylvia Pingen, et al.
Meat Science|February 17, 2016
Effect of the use of entire male fat in the production of reduced salt fermented sausagesSara Corral, Ana Salvador, Mónica Flores
Meat Science|February 19, 2016
The use of the impedance measurements to distinguish between fresh and frozen-thawed chicken breast muscleTian-Hao Chen, Ye-Pei Zhu, Peng Wang, et al.
Meat Science|February 19, 2016
Mitochondrial abundance and efficiency contribute to lean color of dark cutting beefRussell O McKeith, D Andy King, Adria L Grayson, et al.
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