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Meat Science|October 8, 2010
Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storageJu-Hui Choe, Aera Jang, Eui-Soo Lee, et al.
Meat Science|December 28, 2010
Physiological traits and meat quality of pigs as affected by genotype and housing systemB Lebret, A Prunier, N Bonhomme, et al.
Meat Science|January 4, 2011
Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging timeM Karami, A R Alimon, A Q Sazili, et al.
Meat Science|January 4, 2011
Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage pattiesE M Bradley, J B Williams, M W Schilling, et al.
Meat Science|January 4, 2011
Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beefS L Pojedinec, S D Slider, P B Kenney, et al.
Meat Science|January 4, 2011
Ultrasound velocity and attenuation of porcine soft tissues with respect to structure and composition: II. Skin and backfatTim Koch, Sannachi Lakshmanan, Sebastian Brand, et al.
Meat Science|March 1, 2011
Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model systemY Xi, G A Sullivan, A L Jackson, et al.
Meat Science|February 24, 2011
Effects of genotype, level of supplementation, and organic chromium on growth performance, carcass, and meat traits grazing lambsR R Arvizu, I A Domínguez, M S Rubio, et al.
Meat Science|December 15, 2010
Quantitative trait loci for meat quality traits in pigs considering imprinting and epistatic effectsCarol-Anne Duthie, Geoff Simm, Andrea Doeschl-Wilson, et al.
Meat Science|November 12, 2010
Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KClPaulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Marcelo Antonio Morgano, et al.
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