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Meat Science|April 27, 2010
Scandinavian consumer preference for beef steaks packed with or without oxygenM D Aaslyng, M A Tørngren, N T Madsen
Meat Science|April 27, 2010
A note on the relationships between cured-cooked and dry-cured ham processing yieldsPierre Sellier, Gabriel Monin
Meat Science|April 27, 2010
Fatty acid profile of hind leg muscle in female and male nutria (Myocastor coypus Mol.), fed green forage dietRobert Głogowski, Marian Czauderna, Agnieszka Rozbicka, et al.
Meat Science|April 27, 2010
Survival of Pseudomonas fluorescens on beef carcass surfaces in a commercial abattoirK M Crowley, D M Prendergast, J J Sheridan, et al.
Meat Science|April 27, 2010
Different oilseed supplements alter fatty acid composition of different adipose tissues of adult ewesY S Peng, M A Brown, J P Wu, et al.
Meat Science|April 27, 2010
Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadellaM Viuda-Martos, Y Ruiz-Navajas, J Fernández-López, et al.
Meat Science|April 27, 2010
Consumer choice of pork chops in TaiwanM T Chen, H L Guo, T F Tseng, et al.
Meat Science|April 27, 2010
Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bullsC B Li, Y J Chen, X L Xu, et al.
Meat Science|April 9, 2010
Assessing beef carcass tissue weights using computed tomography spirals of primal cutsE A Navajas, C A Glasbey, A V Fisher, et al.
Meat Science|April 9, 2010
Effect of sampling fat location and cooking on fatty acid composition of beef steaksT Jiang, J R Busboom, M L Nelson, et al.
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