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The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspensionREES, Melissa P; TROUT, Graham R; WARNER, Robyn D et al.Meat science. 2003, Vol 65, Num 2, pp 791-804, issn 0309-1740, 14 p.Article

Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO₂CHANNON, Heather A; PAYNE, Ann M; WARNER, Robyn D et al.Meat science. 2003, Vol 65, Num 4, pp 1325-1333, issn 0309-1740, 9 p.Article

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Effect of calcium infusion on tenderness and ageing rate of pork m. longissimus thoracis et lumborum after accelerated boning = Effet d'une injection de calcium sur la tendreté et la vitesse de maturation des muscles longs thoraciques et lombaires de porc après un désossage rapideREES, Melissa P; TROUT, Graham R; WARNER, Robyn D et al.Meat science. 2002, Vol 61, Num 2, pp 169-179, issn 0309-1740Article

Sheepmeat Flavor and the Effect of Different Feeding Systems: A ReviewWATKINS, Peter J; FRANK, Damian; SINGH, Tanoj K et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 15, pp 3561-3579, issn 0021-8561, 19 p.Article

Cellular signaling pathways regulating the initial stage of adipogenesis and marbling of skeletal muscleMIN DU; JINGDONG YIN; ZHU, Mei J et al.Meat science. 2010, Vol 86, Num 1, pp 103-109, issn 0309-1740, 7 p.Conference Paper

Healthier meat products as functional foodsDECKER, Eric A; PARK, Yeonhwa.Meat science. 2010, Vol 86, Num 1, pp 49-55, issn 0309-1740, 7 p.Conference Paper

Advances in ingredient and processing systems for meat and meat productsWEISS, Jochen; GIBIS, Monika; SCHUH, Valerie et al.Meat science. 2010, Vol 86, Num 1, pp 196-213, issn 0309-1740, 18 p.Conference Paper

Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beefCHO, S. H; KIM, J; PARK, B. Y et al.Meat science. 2010, Vol 86, Num 1, pp 236-242, issn 0309-1740, 7 p.Conference Paper

Meat products and consumption culture in the EastNAM, Ki-Chang; JO, Cheorun; LEE, Mooha et al.Meat science. 2010, Vol 86, Num 1, pp 95-102, issn 0309-1740, 8 p.Conference Paper

Skeletal muscle fiber type and myofibrillar proteins in relation to meat qualityLEE, S. H; JOO, S. T; RYU, Y. C et al.Meat science. 2010, Vol 86, Num 1, pp 166-170, issn 0309-1740, 5 p.Conference Paper

A review of meat protein hydrolysates and hypertensionABDULATEF MRGHNI AHHMED; MUGURUMA, Michio.Meat science. 2010, Vol 86, Num 1, pp 110-118, issn 0309-1740, 9 p.Conference Paper

Auditing animal welfare at slaughter plantsGRANDIN, Temple.Meat science. 2010, Vol 86, Num 1, pp 56-65, issn 0309-1740, 10 p.Conference Paper

Biochemistry of postmortem muscle: Lessons on mechanisms of meat tenderizationHUFF LONERGAN, Elisabeth; WANGANG ZHANG; LONERGAN, Steven M et al.Meat science. 2010, Vol 86, Num 1, pp 184-195, issn 0309-1740, 12 p.Conference Paper

Myoglobin and lipid oxidation interactions: Mechanistic bases and controlFAUSTMAN, Cameron; QUN SUN; MANCINI, Richard et al.Meat science. 2010, Vol 86, Num 1, pp 86-94, issn 0309-1740, 9 p.Conference Paper

Prospects for new technology of meat processing in JapanSAKATA, Ryoichi.Meat science. 2010, Vol 86, Num 1, pp 243-248, issn 0309-1740, 6 p.Conference Paper

Genetic and environmental effects on meat qualityWARNER, R. D; GREENWOOD, P. L; PETHICK, D. W et al.Meat science. 2010, Vol 86, Num 1, pp 171-183, issn 0309-1740, 13 p.Conference Paper

Improving functional value of meat productsWANGANG ZHANG; SHAN XIAO; SAMARAWEERA, Himali et al.Meat science. 2010, Vol 86, Num 1, pp 15-31, issn 0309-1740, 17 p.Conference Paper

Meat products and consumption culture in the WestSWATLAND, H. J.Meat science. 2010, Vol 86, Num 1, pp 80-85, issn 0309-1740, 6 p.Conference Paper

Meat standards and grading A world viewPOLKINGHORNE, R. J; THOMPSON, J. M.Meat science. 2010, Vol 86, Num 1, pp 227-235, issn 0309-1740, 9 p.Conference Paper

Quality and safety aspects of meat products as affected by various physical manipulations of packaging materialsKEUN TAIK LEE.Meat science. 2010, Vol 86, Num 1, pp 138-150, issn 0309-1740, 13 p.Conference Paper

Super shedding of Escherichia coli O157:H7 by cattle and the impact on beef carcass contaminationARTHUR, Terrance M; BRICHTA-HARHAY, Dayna M; BOSILEVAC, Joseph M et al.Meat science. 2010, Vol 86, Num 1, pp 32-37, issn 0309-1740, 6 p.Conference Paper