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Meat Science|December 25, 2012
Salt reduction in slow fermented sausages affects the generation of aroma active compoundsSara Corral, Ana Salvador, Mónica FloresMeat Science|January 1, 2013
One technology does not fit all: profiling consumers of tender and tenderised beef steaksValérie L Almli, Lynn Van Wezemael, Wim Verbeke, et al.Meat Science|January 1, 2013
Preliminary virulence genotyping and phylogeny of Escherichia coli from the gut of pigs at slaughtering stage in BrazilRodrigo Prado Martins, Maria Cristina da Silva, Valéria Dutra, et al.Meat Science|January 1, 2013
Consumers' expected quality and intention to purchase high quality pork meatP Papanagiotou, I Tzimitra-Kalogianni, K MelfouMeat Science|January 1, 2013
Prevalence and antimicrobial susceptibility of Escherichia coli O157:H7 on beef cattle slaughtered in Amman abattoirTareq M Osaili, Akram R Alaboudi, Majdi RahahlahMeat Science|January 1, 2013
Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminaseJiang Jiang, Youling L XiongMeat Science|January 1, 2013
Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packagingS Limbo, E Uboldi, A Adobati, et al.Meat Science|January 1, 2013
Use of generalized Procrustes analysis (GPA) to test the effects of sex and carcass weight on sensory quality evaluations of Terrincho lamb meatS Rodrigues, A TeixeiraMeat Science|January 1, 2013
A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) porkTomasz Lesiów, Youling L XiongMeat Science|January 1, 2013
Candidate gene marker associations with fatty acid profiles in heavy pigsB Renaville, A Prandi, B Fan, et al.Pageof 867