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Meat Science|August 25, 2010
Effect of unloading, lairage, pig handling, stunning and season on pH of porkV Van de Perre, L Permentier, S De Bie, et al.
Meat Science|August 3, 2010
Intramuscular fatty acid composition of "Galician Mountain" foals breed. Effect of sex, slaughtered age and livestock production systemJosé M Lorenzo, Clara Fuciños, Laura Purriños, et al.
Meat Science|July 13, 2010
Amino acid sequence of myoglobin from emu (Dromaius novaehollandiae) skeletal muscleS P Suman, P Joseph, S Li, et al.
Meat Science|July 27, 2010
Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopyNicoletta Sinelli, Sara Limbo, Luisa Torri, et al.
Meat Science|July 28, 2010
Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigsD W Jeong, Y M Choi, S H Lee, et al.
Meat Science|June 19, 2010
Enhanced water-holding capacity of meat was associated with increased Sepw1 gene expression in pigs fed selenium-enriched yeastJun-Gang Li, Ji-Chang Zhou, Hua Zhao, et al.
Meat Science|May 25, 2010
Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product qualityMarkus Zell, James G Lyng, Denis A Cronin, et al.
Meat Science|June 1, 2010
Chemical safety of meat and meat productsSabine Andrée, W Jira, K-H Schwind, et al.
Meat Science|June 1, 2010
Cellular signaling pathways regulating the initial stage of adipogenesis and marbling of skeletal muscleMin Du, Jingdong Yin, Mei J Zhu
Meat Science|June 1, 2010
Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausagesWeizheng Sun, Mouming Zhao, Chun Cui, et al.
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