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Meat Science|November 9, 2011
Oxidative stability of frozen pork patties: Effect of fluctuating temperature on lipid oxidationEva Hansen, Lene Lauridsen, Leif H Skibsted, et al.Meat Science|November 9, 2011
Evaluation of low-fat sausage containing desinewed lamb and konjac gelW N Osburn, J T KeetonMeat Science|November 9, 2011
Dual-energy X-ray absorptiometry of the pig: Protocol development and evaluationD H Nielsen, F J McEvoy, H L Poulsen, et al.Meat Science|November 9, 2011
Citrus pulp as an ingredient in ostrich diet: effects on meat qualityM Lanza, V Fasone, V Galofaro, et al.Meat Science|November 9, 2011
Water, sodium chloride and acidified sodium chlorite effects on Escherichia coli O157:H7 and Staphylococcus aureus on beef brisketsM N Hajmeer, J L Marsden, D Y C Fung, et al.Meat Science|November 9, 2011
Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loinP R Sheard, A TaliMeat Science|November 9, 2011
Effect of low voltage electrical stimulation and temperature conditioning on postmortem changes in glycolysis and calpains activities of Korean native cattle (Hanwoo)M S Rhee, B C KimMeat Science|November 9, 2011
Presensitization of microorganisms by acid treatments to low dose gamma irradiation with special reference to Bacillus cereusM R Bhide, A M Paturkar, A T Sherikar, et al.Meat Science|November 9, 2011
The use of multivariate analysis for evaluating relationships among fat depots in heavy pigs of different genotypesO Franci, C Pugliese, R Bozzi, et al.Meat Science|November 9, 2011
Effect of suckling on growth and quantitative and qualitative carcass traits of once-calved heifersM ZembayashiPageof 865