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Meat Science|June 2, 2010
Identification of the glycosylation pattern of meat proteins in tissues from bovine myelinTheofanis Katsiferis, Horst Wiethölter
Meat Science|July 29, 2010
Effects of malate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine musclesAnand Mohan, M C Hunt, T J Barstow, et al.
Meat Science|July 6, 2010
Prospects for new technology of meat processing in JapanRyoichi Sakata
Meat Science|July 8, 2010
Skeletal muscle fiber type and myofibrillar proteins in relation to meat qualityS H Lee, S T Joo, Y C Ryu
Meat Science|July 8, 2010
Meat products and consumption culture in the WestH J Swatland
Meat Science|May 1, 2010
Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of actionBaohua Kong, Huiyun Zhang, Youling L Xiong
Meat Science|April 27, 2010
Lack of an association between single nucleotide polymorphisms in the bovine leptin gene and intramuscular fat in Bos taurus cattleL Pannier, T Sweeney, R M Hamill, et al.
Meat Science|April 27, 2010
Prediction of lamb carcass composition and meat quality using combinations of post-mortem measurementsN R Lambe, E A Navajas, L Bünger, et al.
Meat Science|April 27, 2010
Effect of lairage duration on rabbit welfare and meat qualityG Liste, M Villarroel, G Chacón, et al.
Meat Science|April 27, 2010
Carcass fatty acid mappingS N Turk, S B Smith
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