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Meat Science|June 1, 2010
Quality and safety aspects of meat products as affected by various physical manipulations of packaging materialsKeun Taik LeeMeat Science|September 22, 2010
The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beefHussein M H Mohamed, Hayam A Mansour, M Diaa El-Din H FaragMeat Science|September 10, 2010
Updated estimates of HAL n and RN- effects on pork quality: fresh and processed loin and hamP Cherel, J Glénisson, P Figwer, et al.Meat Science|September 10, 2010
Effect of bamboo salt on the physicochemical properties of meat emulsion systemsHack-Youn Kim, Eui-Soo Lee, Jong-Youn Jeong, et al.Meat Science|October 5, 2010
Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stabilityD A King, S D Shackelford, A B Rodriguez, et al.Meat Science|June 18, 2010
The prevalence of PSE characteristics in pork and cooked ham--effects of season and lairage timeV Van de Perre, A Ceustermans, J Leyten, et al.Meat Science|June 25, 2010
Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retailF Pérez-Rodríguez, R Castro, G D Posada-Izquierdo, et al.Meat Science|June 23, 2010
Effects of composite surface coating and pre-drying on the properties of kabanosy dry sausageAndrzej Tyburcy, Daniel KozyraMeat Science|June 23, 2010
Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderizationElisabeth Huff Lonergan, Wangang Zhang, Steven M LonerganMeat Science|June 23, 2010
Quality and microstructural changes in goat meat during heat treatmentM S Yarmand, A HomayouniPageof 871