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Meat Science|November 9, 2011
Effect of a high linoleic acid diet on lipogenic enzyme activities and on the composition of the lipid fraction of fat and lean tissues in the pigM Kouba, J MourotMeat Science|November 9, 2011
The effect of RN gene on yields and quality of extended cooked cured hamsC Gariépy, D Godbout, X Fernandez, et al.Meat Science|November 9, 2011
Tyramine production by a strain of Carnobacterium divergens inoculated in meat-fat mixtureF Masson, G Johansson, M C MontelMeat Science|November 9, 2011
Calpain-calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcassesJ D Morton, R Bickerstaffe, M P Kent, et al.Meat Science|November 9, 2011
Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meatL M O'Neill, K Galvin, P A Morrissey, et al.Meat Science|November 9, 2011
A note on Escherichia coli O157:H7 serotype in Turkish meat productsM R Noveir, H B Dogan, A Kadir HalkmanMeat Science|November 9, 2011
Effect of electrical stunning on meat quality of lambH Vergara, L GallegoMeat Science|November 9, 2011
Elucidation of a basic protein, glyceraldehyde-3-phosphate dehydrogenase, as a contributing factor to raise Mg-ATPase activity of myofibrils during meat conditioningM Matsuishi, A OkitaniMeat Science|November 9, 2011
Improvement in the quality of ground chevon during refrigerated storage by tocopherol acetate preblendingS P Verma, J SahooMeat Science|November 9, 2011
Prediction of pork carcass composition based on cross-sectional region analysis of dual energy X-ray absorptiometry (DXA) scansA D Mitchell, A M Scholz, V G PurselPageof 870