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Meat Science|March 13, 2012
A false single nucleotide polymorphism generated by gene duplication compromises meat traceabilityArianne Sanz, Laura Ordovás, Pilar Zaragoza, et al.
Meat Science|March 27, 2012
Analysis of pork adulteration in commercial meatballs targeting porcine-specific mitochondrial cytochrome b gene by TaqMan probe real-time polymerase chain reactionM E Ali, U Hashim, S Mustafa, et al.
Meat Science|December 1, 2011
Meat quality and lipid profiles in crossbred lambs finished on clover-rich pasturesP B Faria, M C Bressan, J O Vieira, et al.
Meat Science|December 1, 2011
Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifersJ F Lage, P V R Paulino, S C Valadares Filho, et al.
Meat Science|December 2, 2011
Occurrence of heterocyclic amines in cooked meat productsKanithaporn Puangsombat, Priyadarshini Gadgil, Terry A Houser, et al.
Meat Science|November 23, 2011
The "sponge effect" hypothesis: an alternative explanation of the improvement in the waterholding capacity of meat with ageingM M Farouk, N Md Mustafa, G Wu, et al.
Meat Science|December 24, 2011
Effect of feeding treatment during the backgrounding phase of beef production from pasture on: II. Longissimus muscle proximate composition, cholesterol and fatty acidsA J Pordomingo, T P García, G Volpi Lagreca
Meat Science|May 15, 2012
Fatty acid profile of three adipose depots in seven Spanish breeds of suckling kidsA Horcada, G Ripoll, M J Alcalde, et al.
Meat Science|May 15, 2012
Evaluation of QTL for carcass merit and meat quality traits in a US commercial Duroc populationIgseo Choi, Ronald O Bates, Nancy E Raney, et al.
Meat Science|May 8, 2012
Diversifying meat consumption patterns: consumers' self-reported past behaviour and intentions for changeTerhi Latvala, Mari Niva, Johanna Mäkelä, et al.
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