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Meat Science|July 11, 2016
Emerging markets for imported beef in China: Results from a consumer choice experiment in BeijingDavid L Ortega, Soo Jeong Hong, H Holly Wang, et al.
Meat Science|July 25, 2017
Meat from cattle slaughtered without stunning sold in the conventional market without appropriate labelling: A case study in ItalyPriscilla D'amico, Nicolò Vitelli, Beniamino Cenci Goga, et al.
Meat Science|July 25, 2017
The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributesMarta Alejandre, Denis Passarini, Iciar Astiasarán, et al.
Meat Science|July 26, 2017
High pH thresholding of beef with VNIR hyperspectral imagingStuart O J Crichton, Sascha M Kirchner, Victoria Porley, et al.
Meat Science|August 1, 2017
Identification of single nucleotide polymorphisms in carnosine-related genes and effects of genotypes on pork meat quality attributesJoël D'Astous-Pagé, Claude Gariépy, Richard Blouin, et al.
Meat Science|August 2, 2017
Effect of dietary Tartary buckwheat extract supplementation on growth performance, meat quality and antioxidant activity in ewe lambsJunxing Zhao, Kan Li, Rui Su, et al.
Meat Science|August 6, 2017
Cholecalciferol supplementation of heifer diets increases beef vitamin D concentration and improves beef tendernessSarah K Duffy, John V O'Doherty, Gaurav Rajauria, et al.
Meat Science|August 6, 2017
Optimisation of protein-fortified beef patties targeted to the needs of older adults: a mixture design approachSephora Baugreet, Joseph P Kerry, Paul Allen, et al.
Meat Science|August 8, 2017
The effect of applying a rinse and chill procedure to lamb carcases immediately post-death on meat quality?S M Fowler, J M Claus, D L Hopkins
Meat Science|August 8, 2017
Martina Franca donkey meat quality: Influence of slaughter age and suckling techniqueP De Palo, A Tateo, A Maggiolino, et al.
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