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Meat Science|June 7, 2011
Effect of sex and age on bovine muscle and adipose fatty acid composition and stearoyl-CoA desaturase mRNA expressionL Bartoň, D Bureš, T Kott, et al.
Meat Science|May 31, 2011
Reduction of verotoxigenic Escherichia coli in production of fermented sausagesAskild L Holck, Lars Axelsson, Tone Mari Rode, et al.
Meat Science|June 18, 2011
Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradationE A Oliveira, A A M Sampaio, W Henrique, et al.
Meat Science|June 14, 2011
Effects of succinate on ground beef color and premature browningR A Mancini, R Ramanathan, S P Suman, et al.
Meat Science|June 14, 2011
Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of donenessA M Smith, K B Harris, A N Haneklaus, et al.
Meat Science|June 14, 2011
Quality traits of wild boar mould-ripened salami manufactured with different selections of meat and fat tissue, and with and without bacterial starter culturesP Paulsen, S Vali, F Bauer
Meat Science|June 14, 2011
Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced hamB L Krause, J G Sebranek, R E Rust, et al.
Meat Science|June 28, 2011
Effects of dietary digestible energy concentration on growth, meat quality, and PPARγ gene expression in muscle and adipose tissues of Rongchang pigletsZhen Zeng, Bing Yu, Xiangbing Mao, et al.
Meat Science|July 5, 2011
The effect of vitamin D(3) supplementation on texture and oxidative stability of beef loins from steers treated with zilpaterol hydrochlorideStine Hansen, Lorinda Frylinck, Phillip E Strydom
Meat Science|July 5, 2011
Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurtersY Xi, G A Sullivan, A L Jackson, et al.
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