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Meat Science|May 13, 2011
Effect of high or low protein ration combined or not with rumen protected conjugated linoleic acid (CLA) on meat CLA content and quality traits of double-muscled Piemontese bullsS Schiavon, M De Marchi, F Tagliapietra, et al.
Meat Science|April 13, 2011
Cellular conditions for intramuscular fat deposition in Japanese Black and Holstein steersE Albrecht, T Gotoh, F Ebara, et al.
Meat Science|May 31, 2011
Protein carbonyls in meat systems: a reviewMario Estévez
Meat Science|May 24, 2011
Maternal dietary protein induces opposite myofiber type transition in Meishan pigs at weaning and finishing stagesJinquan Wang, Xiao Li, Xiaojing Yang, et al.
Meat Science|May 11, 2011
Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex ecosystemLuca Cocolin, Paola Dolci, Kalliopi Rantsiou
Meat Science|May 11, 2011
Proteome changes in the insoluble protein fraction of bovine Longissimus dorsi muscle as a result of low-voltage electrical stimulationStefanía Guðrún Bjarnadóttir, Kristin Hollung, Martin Høy, et al.
Meat Science|May 11, 2011
Proteomic approach for the detection of chicken mechanically recovered meatI Surowiec, K M Koistinen, P D Fraser, et al.
Meat Science|March 2, 2011
Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory propertiesB Mora, E Curti, E Vittadini, et al.
Meat Science|March 25, 2011
Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of Rhea americanaR S Filgueras, P Gatellier, R C Zambiazi, et al.
Meat Science|March 19, 2011
Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastinessMartin Skrlep, Marjeta Candek-Potokar, Stanislav Mandelc, et al.
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