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Meat Science|June 12, 2012
Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storageQ L Ma, N Hamid, A E D Bekhit, et al.
Meat Science|June 12, 2012
Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flourHae Chang Yi, Hyunnho Cho, Jae Joon Hong, et al.
Meat Science|April 17, 2012
Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnutD Álvarez, Y L Xiong, M Castillo, et al.
Meat Science|May 2, 2012
Effect of slaughter weight and breed on instrumental and sensory meat quality of suckling kidsG Ripoll, M J Alcalde, A Horcada, et al.
Meat Science|May 2, 2012
The labile lipid fraction of meat: from perceived disease and waste to health and opportunityC Mapiye, N Aldai, T D Turner, et al.
Meat Science|October 4, 2014
Nitrite spray treatment to promote red color stability of vacuum packaged beefXiao Song, Daren Cornforth, Dick Whittier, et al.
Meat Science|October 4, 2014
Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid compositionC E Realini, M D Guàrdia, I Díaz, et al.
Meat Science|October 4, 2014
Microbial effect of steam vacuum pasteurisation implemented after slaughtering and dressing of sheep and lambAmmar Ali Hassan, Eystein Skjerve, Claus Bergh, et al.
Meat Science|October 4, 2014
Influence of household cooking methods on amino acids and minerals of Barrosã-PDO vealAnabela F Lopes, Cristina M M Alfaia, Ana M C P C Partidário, et al.
Meat Science|October 6, 2014
Meat quality, fatty acid composition of tissue and gastrointestinal content, and antioxidant status of lamb fed seed of a halophyte (Suaeda glauca)H X Sun, R Z Zhong, H W Liu, et al.
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