Journal: Meat science - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Journal Meat science

31. A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres. (November 2018)

Authors:: Hughes, J.; Clarke, F.; Purslow, P.; Warner, R.
Journal:: Meat science
Issue:: Volume 145(2018)
Page Start:: 1
Record Type:: Journal Article
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32. A hydrophilic interaction liquid chromatography–mass spectrometry (HILIC–MS) based metabolomics study on colour stability of ovine meat. (July 2016)

Authors:: Subbaraj, Arvind K.; Kim, Yuan H. Brad; Fraser, Karl; Farouk, Mustafa M.
Journal:: Meat science
Issue:: Volume 117(2016:Jul.)
Page Start:: 163
Record Type:: Journal Article
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33. A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds. (October 2020)

Authors:: Huang, Yizhong; Zhou, Lisheng; Zhang, Junjie; Liu, Xianxian; Zhang, Yifeng; Cai, Liping; Zhang, Wanchang; Cui, Leilei; Yang, Jie; Ji, Jiuxiu; Xiao, Shijun; Ai, Huashui; Chen, Congying; Ma, Junwu; Yang, Bin; Huang, Lusheng
Journal:: Meat science
Issue:: Volume 168(2020)
Page Start:
Record Type:: Journal Article
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34. A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat. (October 2017)

Authors:: Ha, Minh; Dunshea, Frank R.; Warner, Robyn D.
Journal:: Meat science
Issue:: Volume 132(2017)
Page Start:: 107
Record Type:: Journal Article
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35. A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham. (December 2019)

Authors:: Shi, Yanan; Li, Xiang; Huang, Aixiang
Journal:: Meat science
Issue:: Volume 158(2019)
Page Start:
Record Type:: Journal Article
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36. A mitochondrial protein increases glycolytic flux. (November 2017)

Authors:: Matarneh, Sulaiman K.; England, Eric M.; Scheffler, Tracy L.; Yen, Con-Ning; Wicks, Jordan C.; Shi, Hao; Gerrard, David E.
Journal:: Meat science
Issue:: Volume 133(2017)
Page Start:: 119
Record Type:: Journal Article
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37. A modified nanocomposite biosensor for quantitative l-glutamate detection in beef. (October 2020)

Authors:: Wang, Xiaodan; Duan, Jinjiao; Cai, Yingming; Liu, Dengyong; Li, Xing; Dong, Yanli; Hu, Feng
Journal:: Meat science
Issue:: Volume 168(2020)
Page Start:
Record Type:: Journal Article
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38. A new insight into meat toughness of callipyge lamb loins - The relevance of anti-apoptotic systems to decreased proteolysis. (June 2018)

Authors:: Cramer, Traci; Penick, Moriah L.; Waddell, Jolena N.; Bidwell, Chris A.; Kim, Yuan H. Brad
Journal:: Meat science
Issue:: Volume 140(2018)
Page Start:: 66
Record Type:: Journal Article
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39. A new semantic resource responding to the principles of Open Science: The meat thesaurus as an IT tool for dialogue between sector actors. (October 2022)

Authors:: Kombolo Ngah, Moise; Yon, Jérémy; Landrieu, François; Richon, Brigitte; Aubin, Sophie; Hocquette, Jean-François
Journal:: Meat science
Issue:: Volume 192(2022)
Page Start:
Record Type:: Journal Article
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40. A new semantic resource responding to the principles of Open Science: The meat thesaurus as an IT tool for dialogue between sector actors. (October 2022)

Authors:: Kombolo Ngah, Moise; Yon, Jérémy; Landrieu, François; Richon, Brigitte; Aubin, Sophie; Hocquette, Jean-François
Journal:: Meat science
Issue:: Volume 192(2022)
Page Start:
Record Type:: Journal Article
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