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Meat Science|December 21, 2010
Influence of salt content and processing time on sensory characteristics of cooked "lacón"Laura Purriños, Roberto Bermúdez, Sara Temperán, et al.
Meat Science|August 17, 2010
The influence of forage diets and aging on beef palatabilityT Jiang, J R Busboom, M L Nelson, et al.
Meat Science|October 13, 2010
The effect of heat shrink treatment and storage temperature on the time of onset of "blown pack" spoilageGalatios Moschonas, Declan J Bolton, James J Sheridan, et al.
Meat Science|March 12, 2011
Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meatMarta Chmiel, Mirosław Słowiński, Krzysztof Dasiewicz
Meat Science|March 23, 2011
Innovative retail merchandising strategies to accommodate for the growing trend of heavier carcass weights in the United StatesS E West, K L Nicholson, J D W Nicholson, et al.
Meat Science|March 23, 2011
To eat or not to eat pork, how frequently and how varied? Insights from the quantitative Q-PorkChains consumer survey in four European countriesWim Verbeke, Federico J A Pérez-Cueto, Klaus G Grunert
Meat Science|April 9, 2011
Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meatEnver Baris Bingol, Ozer Ergun
Meat Science|February 25, 2011
Effects of vitamin E and flaxseed on rumen-derived fatty acid intermediates in beef intramuscular fatManuel Juárez, Michael E R Dugan, Jennifer L Aalhus, et al.
Meat Science|February 25, 2011
The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)E S Toohey, M J Kerr, R van de Ven, et al.
Meat Science|February 25, 2011
Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C)S Vaithiyanathan, B M Naveena, M Muthukumar, et al.
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