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Meat Science|July 22, 2014
An overview of the nutritional value of beef and lamb meat from South AmericaM C Cabrera, A SaadounMeat Science|July 22, 2014
Use of mild irradiation doses to control pathogenic bacteria on meat trimmings for production of patties aiming at provoking minimal changes in quality attributesMa de la Paz Xavier, Cecilia Dauber, Paula Mussio, et al.Meat Science|July 23, 2014
Process-induced undesirable compounds: chances of non-thermal approachesDiana Behsnilian, Peter Butz, Ralf Greiner, et al.Meat Science|August 31, 2013
Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cutsA N Lepper-Blilie, E P Berg, A J Germolus, et al.Meat Science|August 22, 2013
Vision-based method for tracking meat cuts in slaughterhousesAnders Boesen Lindbo Larsen, Marchen Sonja Hviid, Mikkel Engbo Jørgensen, et al.Meat Science|August 27, 2013
Towards models for the prediction of beef meat quality during cookingAlain Kondjoyan, Achim Kohler, Carolina Eva Realini, et al.Meat Science|August 27, 2013
Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe valuesM J Anderson, S M Lonergan, E Huff-LonerganMeat Science|August 27, 2013
Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobinsM N Nair, S P Suman, S Li, et al.Meat Science|August 10, 2013
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: a multi-disciplinary approachMonica Laureati, Susanna Buratti, Gabriella Giovanelli, et al.Meat Science|August 10, 2013
Curing and diffusion coefficient study in pastırma, a Turkish traditional meat productAhmet Akköse, Nesimi AktaşPageof 865