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Meat Science|January 17, 2016
Non-destructive mobile monitoring of microbial contaminations on meat surfaces using porphyrin fluorescence intensitiesJ Durek, A Fröhling, J Bolling, et al.
Meat Science|January 18, 2016
Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profileMiriam M Selani, Giovanna A N Shirado, Gregório B Margiotta, et al.
Meat Science|November 20, 2015
Ham and belly processing characteristics of immunological castrated barrows (Improvest) fed ractopamine hydrochloride (Paylean)B K Lowe, M F Overholt, G D Gerlemann, et al.
Meat Science|November 21, 2015
Proteome basis for intramuscular variation in color stability of beef semimembranosusMahesh N Nair, Surendranath P Suman, Manish K Chatli, et al.
Meat Science|November 19, 2015
Comparison of national ZP equations for lean meat percentage assessment in SEUROP pig classificationMaria Font-I-Furnols, Marjeta Čandek-Potokar, Gerard Daumas, et al.
Meat Science|November 27, 2015
Magnetic resonance imaging and computer tomography of brain lesions in water buffaloes and cattle stunned with handguns or captive boltsBarbara K Schwenk, Isabel Lechner, Steffen G Ross, et al.
Meat Science|December 15, 2015
Potential of fluorescence spectroscopy to predict fatty acid composition of beefA Aït-Kaddour, A Thomas, J Mardon, et al.
Meat Science|December 15, 2015
Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP)Dimitrios Spanos, Mari Ann Tørngren, Mette Christensen, et al.
Meat Science|August 5, 2015
Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged porkYulong Bao, Per Ertbjerg
Meat Science|August 5, 2015
Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage modelQian Chen, Baohua Kong, Qinxiu Sun, et al.
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