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Meat Science|September 25, 2012
Identification of irradiated meats by determining o- and m-tyrosine as markersSi Chen, Lihua Fan, Jun Song, et al.Meat Science|September 25, 2012
Effect of the addition of tomato paste on the nutritional and sensory properties of mortadellaG Doménech-Asensi, F J García-Alonso, E Martínez, et al.Meat Science|September 25, 2012
Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausageAida Cachaldora, Gloria García, José M Lorenzo, et al.Meat Science|June 25, 2014
The meat industry: do we think and behave globally or locally?K E Belk, D R Woerner, R J Delmore, et al.Meat Science|June 28, 2014
The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigsM Dokmanović, A Velarde, V Tomović, et al.Meat Science|June 29, 2014
Halal and kosher slaughter methods and meat quality: a reviewM M Farouk, H M Al-Mazeedi, A B Sabow, et al.Meat Science|February 21, 2015
Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: effect on quality characteristics and fatty acid profile in dry-cured shoulders and loinsRafael Gamero-Negrón, José Sánchez Del Pulgar, Carmen GarcíaMeat Science|March 1, 2015
Sodium-reduced lean sausages with fish oil optimized by a mixture design approachL Marchetti, N Argel, S C Andrés, et al.Meat Science|March 31, 2015
Carcass parameters and meat quality in meat-goat kids finished on chicory, birdsfoot trefoil, or red clover pasturesK E Turner, K A Cassida, H N Zerby, et al.Meat Science|April 2, 2015
Simple and sensitive monitoring of β2-agonist residues in meat by liquid chromatography-tandem mass spectrometry using a QuEChERS with preconcentration as the sample treatmentLin Xiong, Ya-Qin Gao, Wei-Hong Li, et al.Pageof 866