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Meat Science|November 9, 2011
Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwavesJ R Claus, J K Schilling, N G Marriott, et al.Meat Science|November 9, 2011
Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selectionM À Oliver, I Gobantes, J Arnau, et al.Meat Science|November 9, 2011
A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid compositionK M Angood, J D Wood, G R Nute, et al.Meat Science|November 9, 2011
Utilization of interesterified oil blends in the production of frankfurtersEmin Burçin Ozvural, Halil VuralMeat Science|November 9, 2011
Muscle proteome and meat eating qualities of Longissimus thoracis of "Blonde d'Aquitaine" young bulls: A central role of HSP27 isoformsMartine Morzel, Claudia Terlouw, Christophe Chambon, et al.Meat Science|November 9, 2011
Differentiation of European wild boar (Sus scrofa scrofa) and domestic swine (Sus scrofa domestica) meats by PCR analysis targeting the mitochondrial D-loop and the nuclear melanocortin receptor 1 (MC1R) genesVioleta Fajardo, Isabel González, Irene Martín, et al.Meat Science|November 9, 2011
Changes in l-carnitine content of fish and meat during domestic cookingCaroline Rigault, Frédéric Mazué, Arnaud Bernard, et al.Meat Science|November 9, 2011
The use of dual-energy X-ray absorptiometry to estimate the dissected composition of lamb carcassesJ Mercier, C Pomar, M Marcoux, et al.Meat Science|November 9, 2011
Factors influencing proportion and composition of CLA in beefA De La Torre, D Gruffat, D Durand, et al.Meat Science|November 9, 2011
Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditionsI Valencia, D Ansorena, I AstiasaránPageof 865