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Meat Science|November 9, 2011
Membrane lipid oxidation and proteolytic activity in thigh muscles from broilers fed different dietsC Sárraga, J A García RegueiroMeat Science|November 9, 2011
Estimation of Canadian and European lean yields and composition of pig carcasses by dual-energy X-ray absorptiometryM Marcoux, J F Bernier, C PomarMeat Science|November 9, 2011
Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breastK C Nam, D U AhnMeat Science|November 9, 2011
Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beefC J Kim, E S LeeMeat Science|November 9, 2011
High pressure/thermal treatment effects on the texture of beef muscleHan-Jun Ma, D A LedwardMeat Science|November 9, 2011
Effect of muscle source on premature browning in ground beefS P Suman, C Faustman, S Lee, et al.Meat Science|November 9, 2011
Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh porkK A Fabrizio, C N CutterMeat Science|November 9, 2011
Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidationZ Formanek, J P Kerry, F M Higgins, et al.Meat Science|November 9, 2011
Post-mortem evolution of non-protein nitrogen and its peptide composition in growing lamb musclesM N Sylvestre, C Feidt, J Brun-BellutMeat Science|November 9, 2011
Analysis of visible reflectance spectra of stored, cooked and diseased chicken meatsY Liu, Y R ChenPageof 870