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Meat Science|October 8, 2011
Effect of production system on carcass measurements and meat quality of Kivircik lambsBulent Ekiz, Alper Yilmaz, Mustafa Ozcan, et al.Meat Science|September 9, 2011
Polymorphism and parent-of-origin effects on gene expression of CAST, leptin and DGAT1 in cattleSimone Cristina Méo Niciura, Adriana Mércia Guaratini Ibelli, Gisele Veneroni Gouveia, et al.Meat Science|February 28, 2012
Determination of the boar taint compound skatole in meat juice by means of stable isotope dilution analysis-direct immersion-solid phase microextraction-gas chromatography/mass spectrometryJochen Fischer, Detert Brinkmann, Paul W Elsinghorst, et al.Meat Science|March 7, 2012
Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausagesPaulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Nelcindo Nascimento Terra, et al.Meat Science|February 14, 2012
Red blood cell trans-18:1 isomeric profile correlates with subcutaneous fat and muscle profiles in beef cattleNoelia Aldai, Michael E R Dugan, David C Rolland, et al.Meat Science|November 16, 2011
At-line prediction of fatty acid profile in chicken breast using near infrared reflectance spectroscopyM De Marchi, R Riovanto, M Penasa, et al.Meat Science|March 16, 2012
Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpointsC M Leick, J M Behrends, S G Solaiman, et al.Meat Science|March 16, 2012
Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probioticsJoanna Stadnik, Zbigniew J DolatowskiMeat Science|March 13, 2012
Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured hamElizabeth Escudero, Maria-Concepcion Aristoy, Hitoshi Nishimura, et al.Meat Science|December 3, 2011
Effects of the roughage/concentrate ratio on the expression of angiogenic growth factors in adipose tissue of fattening Wagyu steersT Yamada, N NakanishiPageof 871