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Meat Science|March 10, 2015
Effects of dietary supplementation with green tea polyphenols on digestion and meat quality in lambs infected with Haemonchus contortusR Z Zhong, H Y Li, Y Fang, et al.
Meat Science|March 10, 2015
Effects of infusing nitric oxide donors and inhibitors on plasma metabolites, muscle lactate production and meat quality in lambs fed a high quality roughage-based dietJ J Cottrell, E N Ponnampalam, F R Dunshea, et al.
Meat Science|April 4, 2015
Development of potentiometric equipment for the identification of altered dry-cured hams: A preliminary studyJoel Girón, Luís Gil-Sánchez, Eduardo García-Breijo, et al.
Meat Science|June 27, 2020
Using infrared thermography on farm of origin to predict meat quality and physiological response in cattle (Bos Taurus) exposed to transport and marketingHolly Cuthbertson, Garth Tarr, Kate Loudon, et al.
Meat Science|June 28, 2020
Effects of various levels of dietary fiber on carcass traits, meat quality and myosin heavy chain I, IIa, IIx and IIb expression in muscles in Erhualian and Large White pigsPingping Han, Pinghua Li, Wuduo Zhou, et al.
Meat Science|April 12, 2015
A comparison of the carcass and meat quality of Martina Franca donkey foals aged 8 or 12 monthsPaolo Polidori, Stefania Pucciarelli, Ambra Ariani, et al.
Meat Science|April 14, 2015
The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid compositionA Dal Bosco, C Castellini, M Martino, et al.
Meat Science|July 14, 2012
Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditionsOlga S Papadopoulou, Agapi I Doulgeraki, Cristian Botta, et al.
Meat Science|July 17, 2012
Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storageG Delgado-Pando, S Cofrades, C Ruiz-Capillas, et al.
Meat Science|June 26, 2012
A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systemsC R Craigie, E A Navajas, R W Purchas, et al.
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