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Meat Science|June 23, 2012
The use of seemingly unrelated regression to predict the carcass composition of lambsV A P Cadavez, A HenningsenMeat Science|June 26, 2012
Effect of chilling applied to suckling lamb carcasses on hygienic, physicochemical and sensory meat qualityA M Fernández, C VieiraMeat Science|June 19, 2012
Antimicrobial activity of lactic acid bacteria against Listeria monocytogenes on frankfurters formulated with and without lactate/diacetateOk-Kyung Koo, Mallory Eggleton, Corliss A O'Bryan, et al.Meat Science|June 20, 2012
Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetateEvropi Botsoglou, Alexander Govaris, Ioannis Ambrosiadis, et al.Meat Science|July 6, 2012
The effect of tenderizing acids on linoleic acid oxidation during marination of porkPeeter Toomik, Kristina Lepp, Lembit Lepasalu, et al.Meat Science|July 4, 2012
Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón"Laura Purriños, Daniel Franco, Javier Carballo, et al.Meat Science|July 4, 2012
Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsiKathrine Holmgaard Bak, Gunilla Lindahl, Anders H Karlsson, et al.Meat Science|July 4, 2012
Expected effects on carcass and pork quality when surgical castration is omitted--results of a meta-analysis studyCarine Pauly, Werner Luginbühl, Silvia Ampuero, et al.Meat Science|April 2, 2015
Increased work pace is unprofitable: a beef-cutting case studyK Vogel, J Karltun, P H P Yeow, et al.Meat Science|April 2, 2015
A comparison of technical replicate (cuts) effect on lamb Warner-Bratzler shear force measurement precisionB W B Holman, T I R C Alvarenga, R J van de Ven, et al.Pageof 866