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Meat Science|September 5, 2016
The impact of gender and age on the nutritional parameters of alpaca (Vicugna pacos) meat, colour stability and fat traitsM A Smith, R D Bush, R J van de Ven, et al.
Meat Science|September 18, 2016
Relationships between marbling measures across principal musclesMałgorzata Konarska, Keigo Kuchida, Garth Tarr, et al.
Meat Science|April 11, 2018
Validating post-slaughter interventions to produce consistently high quality pork cuts from female and immunocastrated male pigsH A Channon, D N D'Souza, F R Dunshea
Meat Science|April 11, 2018
Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packagingXiaoyin Yang, Shuang Wu, David L Hopkins, et al.
Meat Science|April 12, 2018
Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewedPeter P Purslow
Meat Science|May 2, 2018
The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D contentSarah K Duffy, Alan K Kelly, Gaurav Rajauria, et al.
Meat Science|May 2, 2018
Antimicrobial effect of different peroxyacetic acid and hydrogen peroxide formats against spores of Clostridium estertheticumJohn Mills, Kylie Marree Horváth, Gale Brightwell
Meat Science|May 2, 2018
Effects of breeds, tissues and genders on purine contents in pork and the relationships between purine content and other meat quality traitsMin Zheng, Yizhong Huang, Jiuxiu Ji, et al.
Meat Science|April 7, 2018
Heritability estimates of meat sensory characteristics are a function of the number of panellists and their inter-correlationsM M Judge, S Conroy, T Pabiou, et al.
Meat Science|April 10, 2018
Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting pork belly softnessO P Soladoye, N Prieto, O Lopez-Campos, et al.
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