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Meat Science|November 9, 2011
Identification and significance of the N-terminal part of swine pyruvate kinase in aged Parma hamsStefano Sforza, Matteo Boni, Roberto Ruozi, et al.Meat Science|November 9, 2011
Chemical composition of pig meat from the genetic type 'Casertana' and its crossbreedsA Zullo, C M A Barone, P Colatruglio, et al.Meat Science|November 9, 2011
Carcass classification in suckling lambs. Discrimination ability of the European Union scaleE Miguel, E Onega, V Cañeque, et al.Meat Science|November 9, 2011
Evaluation of pork colour sensory colour assessment using trained and untrained sensory panellistsM G O'Sullivan, D V Byrne, M MartensMeat Science|November 9, 2011
Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability, and prediction of fatty acid composition by near-infrared reflectance analysisC E Realini, S K Duckett, W R WindhamMeat Science|November 9, 2011
Influence of dietary lysine level, pre-slaughter fasting, and rendement napole genotype on fresh pork qualityB S Bidner, M Ellis, D P Witte, et al.Meat Science|November 9, 2011
Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hamsM J Petrón, E Muriel, M L Timón, et al.Meat Science|November 9, 2011
Colour of subcutaneous adipose tissue and M. longissimus dorsi of high index dairy and beef×dairy cattle slaughtered at two liveweights as bulls and steersP G Dunne, M G Keane, F P O'Mara, et al.Meat Science|November 9, 2011
A note on histamine levels in Turkish style fermented sausagesKamil Ekıcı, Ramazan Sekeroǧlu, Yakup C Sancak, et al.Meat Science|November 9, 2011
Analytical limits of total and insoluble collagen content measurements and of type I and III collagen analysis by electrophoresis in bovine musclesAnne Listrat, Jean-François HocquettePageof 870