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Meat Science|November 9, 2011
Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken pattiesB M Naveena, A R Sen, S Vaithiyanathan, et al.
Meat Science|November 9, 2011
Fluorimetric detection of protoporphyrins as an indicator for quality monitoring of fresh intact pork meatJ Schneider, J Wulf, B Surowsky, et al.
Meat Science|November 9, 2011
Determination of the lean meat percentage of pig carcasses using magnetic resonance imagingG Collewet, P Bogner, P Allen, et al.
Meat Science|November 9, 2011
The effect of production system and age on concentrations of fatty acids in intramuscular fat of the longissimus and triceps brachii muscles of Angus-cross heifersR W Purchas, T W Knight, J R Busboom
Meat Science|November 9, 2011
Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigsP R Sheard, G R Nute, R I Richardson, et al.
Meat Science|November 9, 2011
The detection of horse and donkey using real-time PCRJ Chisholm, C Conyers, C Booth, et al.
Meat Science|November 9, 2011
Should electrical stimulation be applied when cold shortening is not a risk?P E Strydom, L Frylinck, M F Smith
Meat Science|November 9, 2011
Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulderM A Dimitrakopoulou, J A Ambrosiadis, F K Zetou, et al.
Meat Science|November 9, 2011
Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotypeL Nanni Costa, D P Lo Fiego, S Dall'olio, et al.
Meat Science|November 9, 2011
Fatty acid and triglyceride profiles of intramuscular and subcutaneous fat from fresh and dry-cured hams from Hairless Mexican PigsG L Delgado, C S Gómez, L M S Rubio, et al.
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