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Meat Science|December 24, 2021
Protective effect of resveratrol against hydrogen peroxide-induced oxidative stress in bovine skeletal muscle cellsXianglun Zhang, Xiaomu Liu, Fachun Wan, et al.
Meat Science|January 15, 2022
miR-152 targets pyruvate kinase to regulate the glycolytic activity of pig skeletal muscles and affects pork qualityLinyuan Shen, Mailin Gan, Lei Chen, et al.
Meat Science|January 16, 2022
Effect of different levels of organic zinc supplementation on pork qualityAntonio Natalello, Hajer Khelil-Arfa, Giuseppe Luciano, et al.
Meat Science|February 15, 2021
Stunning of pigs with different gas mixtures: Behavioural and physiological reactionsE M Claudia Terlouw, Véronique Deiss, Thierry Astruc
Meat Science|February 8, 2021
Effect of terminal sire line and timing second vaccination on effectiveness of immunocastration, performance, and carcass and meat qualityE Kowalski, E Vossen, S Millet, et al.
Meat Science|February 21, 2021
Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KClXilin Ding, Guiying Wang, Yingling Zou, et al.
Meat Science|February 23, 2021
Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausagesBurcu Öztürk-Kerimoğlu, Hülya Serpil Kavuşan, Duygu Benzer Gürel, et al.
Meat Science|March 1, 2021
Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot studyBenjamin W B Holman, Matthew J Kerr, Gordon Refshauge, et al.
Meat Science|April 29, 2014
Carcass quality, physico-chemical parameters, muscle fibre traits and myosin heavy chain composition of m. longissimus lumborum from Puławska and Polish Large White pigsDorota Wojtysiak, Katarzyna Połtowicz
Meat Science|April 29, 2014
Molecular detection of nine clinically important non-O157 Escherichia coli serogroups from raw sheep meat in Chaharmahal-va-Bakhtiari province, IranHossein Tahmasby, Samaneh Mehrabiyan, Elahe Tajbakhsh, et al.
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