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Meat Science|June 6, 2016
Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steersStefan Clerens, Ancy Thomas, Jessica Gathercole, et al.
Meat Science|June 25, 2016
Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperaturesYulong Bao, Eero Puolanne, Per Ertbjerg
Meat Science|June 26, 2016
Simultaneous analysis of consumer variables, acceptability and sensory characteristics of dry-cured hamMasahiro Sugimoto, Shinichi Obiya, Miku Kaneko, et al.
Meat Science|June 29, 2016
The effect of dietary Digestarom® herbal supplementation on rabbit meat fatty acid profile, lipid oxidation and antioxidant contentS Mattioli, A Dal Bosco, Zs Szendrő, et al.
Meat Science|December 8, 2015
Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructureXinbo Zhuang, Minyi Han, Zhuang-li Kang, et al.
Meat Science|November 10, 2015
Effects of post-mortem aging time and type of aging on palatability of low marbled beef loinsA N Lepper-Blilie, E P Berg, D S Buchanan, et al.
Meat Science|December 7, 2015
Polymorphisms in the regulatory region of the porcine MYLPF gene are related to meat quality traits in the Large White breedM T Ryan, A M O'Halloran, R M Hamill, et al.
Meat Science|November 18, 2017
Multiplex TaqMan locked nucleic acid real-time PCR for the differential identification of various meat and meat productsRusu Xu, Shuang Wei, Guangbiao Zhou, et al.
Meat Science|December 4, 2017
Lamb loin tenderness is not associated with plasma indicators of pre-slaughter stressS M Stewart, P McGilchrist, G E Gardner, et al.
Meat Science|December 4, 2017
The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: A response surface methodology studyGabriela de Barros Silva Haddad, Ana Paula Rocha Moura, Paulo Rogério Fontes, et al.
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