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Meat Science|November 9, 2011
Effects of sex, weight, diet and hCG administration on levels of skatole and indole in the liver and hepatic activities of cytochromes P4502E1 and P4502A6 in pigsG Zamaratskaia, G Chen, K LundströmMeat Science|November 9, 2011
Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurtersMario Estévez, Ramón CavaMeat Science|November 9, 2011
Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurtersMario Estévez, David Morcuende, Ramón CavaMeat Science|November 9, 2011
Relationships between meat quality measurements in rabbits fed with three diets of different fat type and contentP Hernández, M Pla, M A Oliver, et al.Meat Science|November 9, 2011
Combination of low voltage electrical stimulation and early postmortem temperature conditioning on degradation of myofibrillar proteins in Korean native cattle (Hanwoo)M S Rhee, Y C Ryu, J Y Imm, et al.Meat Science|November 9, 2011
Evaluation of transglutaminase on the quality of low-salt chicken meat-ballsT F Tseng, D C Liu, M T ChenMeat Science|November 9, 2011
Comparison of different magnesium sources on lamb muscle qualityJ K Apple, H B Watson, K P Coffey, et al.Meat Science|November 9, 2011
Effect of trisodium phosphate solutions washing on the sensory evaluation of poultry meatR Capita, C Alonso-Calleja, M Sierra, et al.Meat Science|November 9, 2011
Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hamsN M Dineen, J P Kerry, P B Lynch, et al.Meat Science|November 9, 2011
Evaluation of a probe for predicting beef tendernessL E Jeremiah, D M PhillipsPageof 870