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Meat Science|April 29, 2014
Polymerase chain reaction assay targeting cytochrome b gene for the detection of dog meat adulteration in meatball formulationMd Mahfujur Rahman, Md Eaqub Ali, Sharifah Bee Abd Hamid, et al.
Meat Science|April 29, 2014
Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomaceSobhan Savadkoohi, Henk Hoogenkamp, Kambiz Shamsi, et al.
Meat Science|April 29, 2014
Presence and molecular characterization of the major serovars of Listeria monocytogenes in ten Sardinian fermented sausage processing plantsDomenico Meloni, Simonetta Gianna Consolati, Roberta Mazza, et al.
Meat Science|April 29, 2014
Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausageVladimir S Kurćubić, Pavle Z Mašković, Jelena M Vujić, et al.
Meat Science|April 29, 2014
Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured hamVerónica Fuentes, Mariana Utrera, Mario Estévez, et al.
Meat Science|April 29, 2014
The use of computer-assisted image analysis in the evaluation of the effect of management systems on changes in the color, chemical composition and texture of m. longissimus dorsi in pigsPiotr Zapotoczny, Wojciech Kozera, Krzysztof Karpiesiuk, et al.
Meat Science|April 29, 2014
Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25 daysN Lavieri, S K Williams
Meat Science|April 29, 2014
Investigation of persistence of infectious Toxoplasma gondii in raw sausages using in-house developed and validated real time-PCRA Abdulmawjood, S Rosa, A Taubert, et al.
Meat Science|October 17, 2016
Effect of dietary starch level and its rumen degradability on lamb meat fatty acid compositionMaria A Oliveira, Susana P Alves, José Santos-Silva, et al.
Meat Science|June 15, 2012
Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloinM A G Quaresma, I Trigo-Rodrigues, S P Alves, et al.
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