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Meat Science|April 9, 2010
Effects of cooling temperature and hot carcass weight on the quality of lambE Muela, C Sañudo, M M Campo, et al.
Meat Science|April 9, 2010
NMR-based metabonomics reveals relationship between pre-slaughter exercise stress, the plasma metabolite profile at time of slaughter, and water-holding capacity in pigsH C Bertram, N Oksbjerg, J F Young
Meat Science|April 9, 2010
The expression of genes PKM2 and CAST in the muscle tissue of pigs differentiated by glycolytic potential and drip loss, with reference to the genetic groupH Sieczkowska, A Zybert, E Krzecio, et al.
Meat Science|April 9, 2010
Performance and fat quality of heavy pigs fed maize differing in linoleic acid contentG Della Casa, D Bochicchio, V Faeti, et al.
Meat Science|April 9, 2010
Prediction of Japanese color scoreSuzanne M Ryan, John A Unruh, Koushik Adhikari, et al.
Meat Science|April 9, 2010
Determination of the hormonal growth promoter 17alpha-methyltestosterone in food-producing animals: bovine hair analysis by HPLC-MS/MSP Regal, C Nebot, B I Vázquez, et al.
Meat Science|April 9, 2010
Pseudomonas spp. convert metmyoglobin into deoxymyoglobinMichiyo Motoyama, Miho Kobayashi, Keisuke Sasaki, et al.
Meat Science|April 9, 2010
Microbial translocation of needle-free versus traditional needle injection-enhanced beef strip loinsA N Ray, M E Dikeman, B A Crow, et al.
Meat Science|April 9, 2010
Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaksR Ramanathan, R A Mancini, B M Naveena, et al.
Meat Science|April 9, 2010
Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory dataH Resano, A I Sanjuán, I Cilla, et al.
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