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Meat Science|January 1, 2013
Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminaseFenghui Zhang, Ling Fang, Chenjie Wang, et al.
Meat Science|January 1, 2013
Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15 months of ageDaniel Franco, Santiago Crecente, José Antonio Vázquez, et al.
Meat Science|January 1, 2013
Meat quality of young Nellore bulls with low and high residual feed intakeK Zorzi, S F M Bonilha, A C Queiroz, et al.
Meat Science|January 1, 2013
A Weibull model to describe antimicrobial kinetics of oregano and lemongrass essential oils against Salmonella Enteritidis in ground beef during refrigerated storageThales Leandro Coutinho de Oliveira, Rodrigo de Araújo Soares, Roberta Hilsdorf Piccoli
Meat Science|January 1, 2013
Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli leesYun-Sang Choi, Kwaon-Sik Park, Hyun-Wook Kim, et al.
Meat Science|January 1, 2013
Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausagesHéctor Mora-Gallego, Xavier Serra, Maria Dolors Guàrdia, et al.
Meat Science|January 1, 2013
Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beefUmaporn Pastsart, Maarten De Boever, Erik Claeys, et al.
Meat Science|March 27, 2012
Reducing the fat content in ground beef without sacrificing quality: a reviewM Susan Brewer
Meat Science|April 6, 2012
Effect of packaging conditions on shelf-life of fresh foal meatMaría Gómez, José M Lorenzo
Meat Science|February 2, 2013
The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughterF A P Silva, D S Amaral, I C D Guerra, et al.
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