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Meat Science|November 9, 2011
The effect of interaction between genotype CAST/RsaI (calpastatin) and MYOG/MspI (myogenin) on carcass and meat quality in pigs free of RYR1(T) alleleE Krzęcio, M Koćwin-Podsiadła, J Kurył, et al.Meat Science|November 9, 2011
Effect of gender and castration of females and slaughter weight on performance and carcass and meat quality of Iberian pigs reared under intensive management systemsM P Serrano, D G Valencia, A Fuentetaja, et al.Meat Science|November 9, 2011
Detection of virulence determinants by real time PCR in E. coli isolated from muttonChandrakant Dadaso Bhong, M N Brahmbhatt, C G Joshi, et al.Meat Science|November 9, 2011
The behaviour of the protein complex throughout the technological process in the production of cooked cold meatsG Barbieri, P RivaldiMeat Science|November 9, 2011
Chitosan effects on quality properties of Greek style fresh pork sausagesN Soultos, Z Tzikas, A Abrahim, et al.Meat Science|November 9, 2011
Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acidsBegoña Rubio, Beatriz Martínez, M A Dolores García-Cachán, et al.Meat Science|November 9, 2011
Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscleVladimir M Tomović, Ljiljana S Petrović, Natalija R DžinićMeat Science|November 9, 2011
Effect of ractopamine level, gender, and duration of ractopamine on belly and bacon quality traitsS M Scramlin, S N Carr, C W Parks, et al.Meat Science|November 9, 2011
Quality of donkey meat and carcass characteristicsP Polidori, S Vincenzetti, C Cavallucci, et al.Meat Science|November 9, 2011
Prediction of beef eating quality from colour, marbling and wavelet texture featuresPatrick Jackman, Da-Wen Sun, Cheng-Jin Du, et al.Pageof 865