1. An emotional approach to beef evaluation. (May 2017) Authors: Borgogno, Monica; Cardello, Armand V.; Favotto, Saida; Piasentier, Edi Journal: Meat science Issue: Volume 127(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter procedures. (May 2017) Authors: Danso, A.S.; Richardson, R.I.; Khalid, R. Journal: Meat science Issue: Volume 127(2017) Page Start: 6 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products. (May 2017) Authors: Yeh, Y.; Purushothaman, P.; Gupta, N.; Ragnone, M.; Verma, S.C.; de Mello, A.S. Journal: Meat science Issue: Volume 127(2017) Page Start: 30 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification. (May 2017) Authors: Jia, Na; Wang, Letian; Shao, Junhua; Liu, Dengyong; Kong, Baohua Journal: Meat science Issue: Volume 127(2017) Page Start: 45 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics. (May 2017) Authors: Meinert, Lene; Lund, Birgitte; Bejerholm, Camilla; Aaslyng, Margit Dall Journal: Meat science Issue: Volume 127(2017) Page Start: 51 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Editorial Board. (May 2017) Journal: Meat science Issue: Volume 127(2017) Page Start: IFC Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn. (May 2017) Authors: Realini, C.E.; Bianchi, G.; Bentancur, O.; Garibotto, G. Journal: Meat science Issue: Volume 127(2017) Page Start: 21 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of time interval between the second Improvest® dose and slaughter and corn dried distillers grains with solubles feeding strategies on carcass composition, primal cutout, and pork quality of immunologically castrated pigs. (May 2017) Authors: Harris, E.K.; Mellencamp, M.A.; Johnston, L.J.; Cox, R.B.; Shurson, G.C. Journal: Meat science Issue: Volume 127(2017) Page Start: 13 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour. (May 2017) Authors: Holman, Benjamin W.B.; van de Ven, Remy J.; Mao, Yanwei; Coombs, Cassius E.O.; Hopkins, David L. Journal: Meat science Issue: Volume 127(2017) Page Start: 57 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat. (May 2017) Authors: Ahhmed, Abdulatef; Özcan, Ceyda; Karaman, Safa; Öztürk, İsmet; Çam, Mustafa; Fayemi, Peter O.; Kaneko, Gen; Muguruma, Michio; Sakata, Ryoichi; Yetim, Hasan Journal: Meat science Issue: Volume 127(2017) Page Start: 35 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗