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Meat Science|April 27, 2010
Physical and chemical characteristics of donkey meat from Martina Franca breedP Polidori, C Cavallucci, D Beghelli, et al.
Meat Science|April 27, 2010
Survival of Escherichia coli O157:H7 and non-pathogenic E. coli on irradiated and non-irradiated beef surfacesD M Prendergast, K M Crowley, D A McDowell, et al.
Meat Science|April 27, 2010
Primary structure of goat myoglobinS P Suman, P Joseph, S Li, et al.
Meat Science|April 27, 2010
The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meatFátima Paiva-Martins, Susana Barbosa, Vítor Pinheiro, et al.
Meat Science|April 27, 2010
Sensory characterization of meat from pigs vaccinated against gonadotropin releasing factor compared to meat from surgically castrated, entire male and female pigsM Font I Furnols, J González, M Gispert, et al.
Meat Science|April 27, 2010
Estimating intramuscular fat content and fatty acid composition in live and post-mortem samples in pigsL Bosch, M Tor, J Reixach, et al.
Meat Science|April 27, 2010
Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear forceL U Karumendu, R van de Ven, M J Kerr, et al.
Meat Science|April 27, 2010
Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageingC Vieira, M T Diaz, B Martínez, et al.
Meat Science|April 27, 2010
Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parametersA Costa-Corredor, X Serra, J Arnau, et al.
Meat Science|April 27, 2010
Development of an assay for rapid identification of meat from yak and cattle using polymerase chain reaction techniqueR H Yin, W L Bai, J M Wang, et al.
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