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| The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers | | Meat science |
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| Effects of nutritional level on pork quality and gene expression of μ-calpain and calpastatin in muscle of finishing pigs | | Meat science |
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| Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids | | Meat science |
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| Conditions for instant electrical stunning of farmed Atlantic cod after de-watering, maintenance of unconsciousness, effects of stress, and fillet quality — A comparison with AQUI-S™ | | Aquaculture |
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| The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness | | European food research and technology |
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| Changes in protein abundance between tender and tough meat from bovine Longissimus thoracis muscle assessed by isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysis | | Journal of animal science |
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| Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time | | Meat science |
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| Seasonal variation in red deer (Cervus elaphus) venison (M. longissimus dorsi) drip loss, calpain activity, colour and tenderness | | Meat science |
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| Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi | | European food research and technology |
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| Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand | | Meat science |
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| Intramuscular variation in beef tenderness | | Meat science |
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| Effects of genetic variants for the calpastatin gene on calpastatin activity and meat tenderness in Hanwoo (Korean cattle) | | Meat science |
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| Tenderness enhancement of beef from Bos indicus and Bos taurus cattle following electrical stimulation | | Meat science |
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| Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH | | Meat science |
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| Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscle | | Food chemistry |
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| Effect of pancreas disease (PD) on quality attributes of raw and smoked fillets of Atlantic salmon (Salmo salar L.) | | Aquaculture |
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| Effect of marinating temperatures on physical changes of traditionally marinated beef satay | | Journal of food processing and preservation |
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| Effect of gas stunning and modified-atmosphere packaging on the quality of meat from Spanish Manchego light lamb | | Small ruminant research |
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| A comparison of heat‐induced changes of intramuscular connective tissue and collagen of beef semitendinosus muscle during water bath and microwave heating | | Journal of food process engineering |
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| Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss | | Meat science |
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| Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat | | Meat science |
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| Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks | | Meat science |
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| Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds | | Meat science |
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| The effect of the Texel muscling QTL (TM-QTL) on meat quality traits in crossbred lambs | | Meat science |
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| Disparity of dietary effects on collagen characteristics and toughness between two beef muscles | | Meat science |
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| Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins | | Food chemistry |
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| Identification of biomarkers of meat tenderisation and its use for early classification of Asturian beef into fast and late tenderising meat | | Journal of the science of food and agriculture |
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| Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum | | Meat science |
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| Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values | | Meat science |
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| Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork | | Meat science |
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| Effect of ageing and μ-calpain markers on meat quality from Brangus steers finished on pasture | | Meat science |
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| High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization | | Meat science |
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| Application of exogenous enzymes to beef muscle of high and low-connective tissue | | Meat science |
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| Consumer evaluation of venison sensory quality: Effects of sex, body condition score and carcase suspension method | | Meat science |
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| Expression of genes related to quality of Longissimus dorsi muscle meat in Nellore (Bos indicus) and Canchim (5/8 Bos taurus×3/8 Bos indicus) cattle | | Meat science |
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| Discovery and trait association of single nucleotide polymorphisms from gene regions of influence on meat tenderness and long-chain omega-3 fatty acid content in Australian lamb | | Animal production science |
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| Advances in apoptotic mediated proteolysis in meat tenderisation | | Meat science |
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| Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venison | | Meat science |
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| Effect of weaning status on animal performance and meat quality of Rubia Gallega calves | | Meat science |
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| Oxidative stress may affect meat quality by interfering with collagen turnover by muscle fibroblasts | | Food research international |
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