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Meat Science|November 9, 2011
Antagonistic effect on Listeria monocytogenes and L. innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucukA H Con, H Y Gökalp, M KayaMeat Science|November 9, 2011
Conjugated linoleic acid concentration in M. Longissimus dorsi from heifers offered sunflower oil-based concentrates and conserved foragesF Noci, P O'Kiely, F J Monahan, et al.Meat Science|November 9, 2011
Prediction of horse carcass composition using linear measurementsAgata ZnamirowskaMeat Science|November 9, 2011
A research note on predicting the carcass yield of Korean native cattle (Hanwoo)J M Lee, Y M Yoo, B Y Park, et al.Meat Science|November 9, 2011
Stable isotope ratio analysis for authentication of lamb meatE Piasentier, R Valusso, F Camin, et al.Meat Science|November 9, 2011
Artificial intelligence techniques point out differences in classification performance between light and standard bovine carcassesJ Díez, A Bahamonde, J Alonso, et al.Meat Science|November 9, 2011
Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roastsM R McGee, K L Henry, J C Brooks, et al.Meat Science|November 9, 2011
Partial substitution of pork backfat with extra-virgin olive oil in 'salami' products: effects on chemical, physical and sensorial qualityCarla Severini, Teresa De Pilli, Antonietta BaianoMeat Science|November 9, 2011
Finishing steers with diets based on corn, high-tannin sorghum or a mix of both: Color and lipid oxidation in beefR E Larraín, D M Schaefer, M P Richards, et al.Meat Science|November 9, 2011
Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic typesLeticia Mora, Miguel Ángel Sentandreu, Fidel ToldráPageof 865