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Meat Science|April 27, 2010
Effects of ionizing irradiation and hydrostatic pressure on Escherichia coli O157:H7 inactivation, chemical composition, and sensory acceptability of ground beef pattiesM W Schilling, Y Yoon, O Tokarskyy, et al.
Meat Science|April 27, 2010
Virtual dissection of pig carcassesMartin Vester-Christensen, Søren G H Erbou, Mads F Hansen, et al.
Meat Science|April 27, 2010
Effects of selenium source and level of supplementation on the performance and meat quality of lambsG Vignola, L Lambertini, G Mazzone, et al.
Meat Science|April 27, 2010
Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaksS P Suman, R A Mancini, R Ramanathan, et al.
Meat Science|April 27, 2010
Relationship between pre-slaughter stress responsiveness and beef quality in three cattle breedsV Muchenje, K Dzama, M Chimonyo, et al.
Meat Science|April 27, 2010
Perceptual masking of boar taint in Swedish fermented sausagesSandra Stolzenbach, Gunilla Lindahl, Kerstin Lundström, et al.
Meat Science|April 27, 2010
Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acidsDiana Martin, Teresa Antequera, Elena Muriel, et al.
Meat Science|April 27, 2010
Effect of finishing diet on consumer acceptability of Uruguayan beef in the European marketC E Realini, M Font I Furnols, L Guerrero, et al.
Meat Science|April 27, 2010
Comparison of muscle proteome profiles in pure breeds of Norwegian Landrace and Duroc at three different agesKristin Hollung, Harald Grove, Ellen Mosleth Færgestad, et al.
Meat Science|April 27, 2010
Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meatG Drabik-Markiewicz, K Van den Maagdenberg, E De Mey, et al.
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