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Meat Science|April 9, 2010
An evaluation of the humaneness of puntilla in cattleGeorgina Limon, Javier Guitian, Neville G GregoryMeat Science|July 29, 2010
Desmin and troponin T are degraded faster in type IIb muscle fibers than in type I fibers during postmortem aging of porcine muscleSusumu Muroya, Per Ertbjerg, Luigi Pomponio, et al.Meat Science|August 24, 2010
The effects of pre-slaughter pig management from the farm to the processing plant on pork qualityL N Edwards, T Grandin, T E Engle, et al.Meat Science|August 24, 2010
A rapid and novel approach for predicting water sorption isotherms and isosteric heats of different meat typesFarid B Cortés, Farid ChejneMeat Science|June 29, 2010
The effects of method of castration, rearing condition and diet on sensory quality of pork assessed by a trained panelCarine Pauly, Peter Spring-Staehli, John V O'Doherty, et al.Meat Science|June 18, 2010
Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured hamR K Sekhon, M W Schilling, T W Phillips, et al.Meat Science|June 25, 2010
Global comparison of gene expression profiles between intramuscular and subcutaneous adipocytes of neonatal landrace pig using microarrayGuixuan Zhou, Songbo Wang, Zhonggang Wang, et al.Meat Science|June 23, 2010
Use of exsanguination blood lactate to assess the quality of pre-slaughter pig handlingL N Edwards, T Grandin, T E Engle, et al.Meat Science|June 15, 2010
Fatty acid composition of minced meat, longissimus muscle and omental fat from Small East African goats finished on different levels of concentrate supplementationD E Mushi, M S Thomassen, G C Kifaro, et al.Meat Science|August 30, 2011
Effect of Maillard reaction products on oxidation products in ground chicken breastL T Miranda, C Rakovski, L M WerePageof 867