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Meat Science|November 15, 2011
Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender-age groupsMaria Lundesjö Ahnström, Melvin C Hunt, Kerstin LundströmMeat Science|September 13, 2011
The effect of diet and DHA addition on the sensory quality of goat kid meatIsabel Moreno-Indias, Davinia Sánchez-Macías, Josué Martínez-de la Puente, et al.Meat Science|September 3, 2011
Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressingN Garcia-Gil, E Santos-Garcés, I Muñoz, et al.Meat Science|September 6, 2011
Identification of cattle, llama and horse meat by near infrared reflectance or transflectance spectroscopyL W Mamani-Linares, C Gallo, D AlomarMeat Science|September 6, 2011
Effects of different storage conditions on quality related porphyrin fluorescence signatures of pork slicesJ Durek, J S Bolling, D Knorr, et al.Meat Science|December 20, 2011
Effect of feeding treatment during the backgrounding phase of beef production from pasture on: I. Animal performance, carcass and meat qualityA J Pordomingo, G Grigioni, F Carduza, et al.Meat Science|December 14, 2011
Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beefMagdalena Michalczyk, Ryszard Macura, Iwona Tesarowicz, et al.Meat Science|November 1, 2011
Effect of dietary beta-agonist treatment, vitamin D3 supplementation and electrical stimulation of carcasses on colour and drip loss of steaks from feedlot steersM Hope-Jones, P E Strydom, L Frylinck, et al.Meat Science|October 11, 2011
The volatile compounds in lamb fat are affected by the time of grazingValentina Vasta, Valentina Ventura, Giuseppe Luciano, et al.Meat Science|November 8, 2011
Postmortem breakdown of ATP and glycogen in ground muscle: A reviewR HammPageof 865