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Meat Science|November 9, 2011
Growth of carcass components and its relation with conformation in pigs of three typesA V Fisher, D M Green, C T Whittemore, et al.Meat Science|November 9, 2011
Sensory quality and the incidence of PSE of pork in relation to crossbreed and RN phenotypeAsa Josell, Gertrud von Seth, Eva TornbergMeat Science|November 9, 2011
Effects of crossbreeding Mexican Pelibuey sheep with Rambouillet and Suffolk on carcass traitsJ Gutiérrez, M S Rubio, R D MéndezMeat Science|November 9, 2011
Growth, carcass and meat characteristics of Karayaka growing rams fed sugar beet pulp, partially substituting for grass hay as forageM Olfaz, N Ocak, G Erener, et al.Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into baconR C Person, D R McKenna, D B Griffin, et al.Meat Science|November 9, 2011
Carcass characteristics and meat quality of male and female foalsM V Sarriés, M J BeriainMeat Science|November 9, 2011
Quality of ham pâté containing bovine globin and plasma as fat replacersF R Viana, V D M Silva, F M Delvivo, et al.Meat Science|November 9, 2011
Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteinsDirk Verbeken, Nico Neirinck, Paul Van Der Meeren, et al.Meat Science|November 9, 2011
Presence and characterisation of verotoxin producing E. coli in fresh Italian pork sausages, and preparation and use of an antibiotic-resistant strain for challenge studiesF Villani, F Russo, G Blaiotta, et al.Meat Science|November 9, 2011
Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fatJ Ruiz, R Cava, T Antequera, et al.Pageof 865