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Meat Science|November 9, 2011
Prediction of body composition of Iberian pigs by means bioelectrical impedanceA Daza, A Mateos, I Ovejero, et al.Meat Science|November 9, 2011
Effect of a bacteriocin produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens on Spanish raw meatJuan C Nieto-Lozano, Juan I Reguera-Useros, María Del C Peláez-Martínez, et al.Meat Science|November 9, 2011
Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausagesSara Bover-Cid, M Jesús Miguelez-Arrizado, L Luz Latorre Moratalla, et al.Meat Science|November 9, 2011
Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth ratesJ A Correa, L Faucitano, J P Laforest, et al.Meat Science|November 9, 2011
Fatty acid and sensory characteristics of beef from three biological types of cattle grazing cool-season forages supplemented with soyhullsR T Baublits, A H Brown, F W Pohlman, et al.Meat Science|November 9, 2011
Quantification of muscle, subcutaneous fat and intermuscular fat in pig carcasses and cuts by magnetic resonance imagingM Monziols, G Collewet, M Bonneau, et al.Meat Science|November 9, 2011
Investigating the concept of meat quality from the consumers' perspective: The case of GreeceAthanasios Krystallis, Ioannis S ArvanitoyannisMeat Science|November 9, 2011
A note on the incidences of Salmonella spp., Listeria spp. and Escherichia coli O157:H7 serotypes in Turkish sausage (Soudjouck)Belgin Sırıken, Sebnem Pamuk, Cüneyt Ozakın, et al.Meat Science|November 9, 2011
Managing safety and quality through the red meat chainP Desmarchelier, N Fegan, N Smale, et al.Meat Science|November 9, 2011
Application of genomic technologies to the improvement of meat quality of farm animalsYu Gao, Ran Zhang, Xiaoxiang Hu, et al.Pageof 870