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Meat Science|November 9, 2011
Effect of feeding on fatty acid composition of muscles and adipose tissues in young goats raised in the Argan tree forest of MoroccoP Bas, E Dahbi, A El Aich, et al.
Meat Science|November 9, 2011
Application of a multiplex PCR for the simultaneous detection of Escherichia coli O157:H7, Salmonella and Shigella in raw and ready-to-eat meat productsY Li, S Zhuang, A Mustapha
Meat Science|November 9, 2011
Predicting Longissimusdorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability indexM J Beriain, M V Goñi, G Indurain, et al.
Meat Science|November 9, 2011
Liberation of actin from actomyosin in meats heated to 65°CAkihiro Okitani, Naoki Ichinose, Jun Itoh, et al.
Meat Science|November 9, 2011
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storageMarianne N Lund, Marchen S Hviid, Leif H Skibsted
Meat Science|November 9, 2011
Influence of myosin heavy- and light chain isoforms on early postmortem glycolytic rate and pork qualityY M Choi, Y C Ryu, B C Kim
Meat Science|November 9, 2011
Improved antioxidant activity of Vitamin E through solubilization in ethanol: A model study with ground beefT M Wills, C A Mireles Dewitt, H Sigfusson
Meat Science|November 9, 2011
Some qualitative and chromatic aspects of thawed buffalo (Bubalus bubalis) meatA Tateo, P De Palo, N C Quaglia, et al.
Meat Science|November 9, 2011
Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetateC Sárraga, M D Guàrdia, I Díaz, et al.
Meat Science|November 9, 2011
Direct demonstration of the presence of zinc in the acetone-extractable red pigment from Parma hamJun-Ichi Wakamatsu, Toshiaki Ito, Takanori Nishimura, et al.
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