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Meat Science|November 9, 2011
Development of a polymerase chain reaction assay for species identification of goose and mule duck in foie gras productsMiguel A Rodrı X0301 Guez, Teresa Garcı X0301 A, Isabel González, et al.Meat Science|November 9, 2011
Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristicsL C Hoffman, M Muller, S W P Cloete, et al.Meat Science|November 9, 2011
The effect of supplementation with expanded sunflower seed on carcass and meat quality of lambs raised on pastureJ Santos-Silva, R J B Bessa, I A MendesMeat Science|November 9, 2011
Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO(2)Heather A Channon, Ann M Payne, Robyn D WarnerMeat Science|November 9, 2011
The influence of RN genotype, including the new V199I allele, on the eating quality of pork loinAsa Josell, Ann-Charlotte Enfält, Gertrud von Seth, et al.Meat Science|November 9, 2011
Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oilE Muguerza, D Ansorena, I AstiasaránMeat Science|November 9, 2011
Mathematical relationships between the intake of n-6 and n-3 polyunsaturated fatty acids and their contents in adipose tissue of growing pigsL Q Nguyen, M C G A Nuijens, H Everts, et al.Meat Science|November 9, 2011
Detection of factors influencing nitrite determination in meatF Rincón, B Martínez, J M DelgadoMeat Science|November 9, 2011
The effects of shelf-life enhancers on E. coli K12 survival in needle-injected, surface contaminated beef strip steaks enhanced using recycled solutionsR Wicklund, D D Paulson, M C Rojas, et al.Meat Science|November 9, 2011
A survey of pork quality in relation to pre-slaughter conditions, slaughterhouse facilities, and quality assuranceV Lammens, E Peeters, H De Maere, et al.Pageof 865