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Meat Science|April 27, 2010
Prediction of lamb meat eating quality in two divergent breeds using various live animal and carcass measurementsN R Lambe, E A Navajas, A V Fisher, et al.
Meat Science|April 27, 2010
Effects of diet and storage on fatty acid profile, micronutrients and quality of muscle from German Simmental bullsL Mahecha, K Nuernberg, G Nuernberg, et al.
Meat Science|April 27, 2010
Color stabilization of porcine hemoglobin during spray-drying and powder storage by combining chelating and reducing agentsP Salvador, M Toldrà, D Parés, et al.
Meat Science|April 27, 2010
Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlingsE N Ponnampalam, D L Hopkins, K L Butler, et al.
Meat Science|April 27, 2010
Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systemsV C Resconi, M M Campo, M Font I Furnols, et al.
Meat Science|April 27, 2010
Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambsAbdullah Y Abdullah, Rasha I Qudsieh
Meat Science|April 27, 2010
Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear forceKjell Ivar Hildrum, Rune Rødbotten, Martin Høy, et al.
Meat Science|April 27, 2010
Sensory shelf life determination of a processed meat product 'rullepølse' and microbial metabolites as potential indicatorsSandra Stolzenbach, Jørgen J Leisner, Derek V Byrne
Meat Science|April 27, 2010
Influence of farming methods on microbiological contamination and prevalence of resistance to antimicrobial drugs in isolates from beefJ M Miranda, A Mondragón, B I Vázquez, et al.
Meat Science|April 27, 2010
Identification of the new polymorphisms in the promoter region of the CAST gene in cattleE Juszczuk-Kubiak, K Flisikowski, K Wicińska, et al.
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