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Meat Science|June 25, 2013
AMP-activated protein kinase (AMPK) α2 subunit mediates glycolysis in postmortem skeletal muscleJunfang Liang, Qiyuan Yang, Mei-Jun Zhu, et al.
Meat Science|June 25, 2013
Structural and biochemical characteristics of bovine intramuscular connective tissue and beef qualityAnnabelle Dubost, Didier Micol, Brigitte Picard, et al.
Meat Science|June 26, 2013
Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggetsKo-Eun Hwang, Yun-Sang Choi, Sun-Mi Choi, et al.
Meat Science|July 2, 2013
Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacersMaja Tomaschunas, Rebecca Zörb, Jürgen Fischer, et al.
Meat Science|July 2, 2013
Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breedMaría Gómez, José M Lorenzo
Meat Science|July 3, 2013
Factors affecting dry-cured ham consumer acceptabilityR Morales, L Guerrero, A P S Aguiar, et al.
Meat Science|March 19, 2013
The effect of palm oil or canola oil on feedlot performance, plasma and tissue fatty acid profile and meat quality in goatsM Karami, E N Ponnampalam, D L Hopkins
Meat Science|March 19, 2013
Effect of addition of commercial rosemary extracts on potent odorants in cooked beefHun Kim, Keith R Cadwallader, Hirotsugu Kido, et al.
Meat Science|March 19, 2013
Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satayS Jinap, M S Mohd-Mokhtar, A Farhadian, et al.
Meat Science|March 19, 2013
Expression of genes related to quality of Longissimus dorsi muscle meat in Nellore (Bos indicus) and Canchim (5/8 Bos taurus × 3/8 Bos indicus) cattleJuliana Giusti, Eduardo Castan, Maeli Dal Pai, et al.
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