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Meat Science|November 9, 2011
Microbial spoilage of meats offered for retail sale in Mexico CityM L Pérez Chabela, G M Rodríguez Serrano, P Lara Calderón, et al.
Meat Science|November 9, 2011
Cholesterol and fat contents of Spanish commercial pork cutsM Dorado, E M Martín Gómez, F Jiménez-Colmenero, et al.
Meat Science|November 9, 2011
Physicochemical and microbiological changes in irradiated fresh pork loinsM K Dogbevi, C Vachon, M Lacroix
Meat Science|November 9, 2011
Sodium chloride levels in comminuted chicken muscle in relation to processing characteristics and Fresnel reflectance detected with a polarimetric probeH J Swatland, S Barbut
Meat Science|November 9, 2011
Investigations into the accuracy of prediction of beef carcass composition using subcutaneous fat thickness and carcass weight I. Identifying problemsR Priyanto, E R Johnson, D G Taylor
Meat Science|November 9, 2011
Influence of slaughter weight and stress gene genotype on the water-holding capacity and protein gel characteristics of three porcine musclesD S Sutton, M Ellis, Y Lan, et al.
Meat Science|November 9, 2011
Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic propertiesC Pennacchia, E E Vaughan, F Villani
Meat Science|November 9, 2011
Using machine learning procedures to ascertain the influence of beef carcass profiles on carcass conformation scoresJ Díez, P Albertí, G Ripoll, et al.
Meat Science|November 9, 2011
An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beefM N O'Grady, M Maher, D J Troy, et al.
Meat Science|November 9, 2011
Allelic incidence in several pig breeds of a missense variant of pig melanocortin-4 receptor (MC4R) gene associated with carcass and productive traits; its relation to IGF2 genotypeCarmen Burgos, José Alberto Carrodeguas, Carlos Moreno, et al.
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