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Meat Science|November 9, 2011
The antioxidative properties of Holy basil and Galangal in cooked ground porkT Juntachote, E Berghofer, S Siebenhandl, et al.
Meat Science|November 9, 2011
Carcass merit between and among family groups of Bos indicus crossbred steers and heifersD A King, W W Morgan, R K Miller, et al.
Meat Science|November 9, 2011
Pelvic suspension improves quality characteristics in M. semimembranosus from Swedish dual purpose young bullsMaria Lundesjö Ahnström, Ann-Charlotte Enfält, Ingemar Hansson, et al.
Meat Science|November 9, 2011
Myofibrillar protein extracts from spent hen meat to improve whole muscle processed meatsC-T Li
Meat Science|November 9, 2011
Effects of α-tocopherol level in raw venison on lipid oxidation and volatiles during storageYasuko Okabe, A Watanabe, H Shingu, et al.
Meat Science|November 9, 2011
Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsiCarmen Sárraga, Irene Carreras, José Antonio García Regueiro
Meat Science|November 9, 2011
The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb pattiesJ P Kerry, M G O'Sullivan, D J Buckley, et al.
Meat Science|November 9, 2011
Effect of dietary energy and protein levels on fatty acid composition of intramuscular fat in double-muscled Belgian Blue bullsS D Smet, E C Webb, E Claeys, et al.
Meat Science|November 9, 2011
Influence of direct and delayed chilling of excised female buffalo muscles on their textural qualityK R Raj, R J Rao, D N Rao, et al.
Meat Science|November 9, 2011
Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking methodA Serrano, J Librelotto, S Cofrades, et al.
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