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Meat Science|April 9, 2010
Feeding co-extruded flaxseed to pigs: effects of duration and feeding level on growth performance and backfat fatty acid composition of grower-finisher pigsM Juárez, M E R Dugan, N Aldai, et al.
Meat Science|April 9, 2010
Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef pattiesJ E Hayes, V Stepanyan, P Allen, et al.
Meat Science|April 9, 2010
The influence of giant fibres on utility for production of massaged products of porcine muscle longissimus dorsiM Sobczak, K Lachowicz, J Zochowska-Kujawska
Meat Science|April 9, 2010
Identification of genetic markers associated with residual feed intake and meat quality traits in the pigB Fan, S Lkhagvadorj, W Cai, et al.
Meat Science|April 9, 2010
Mechanical tenderisation of beef muscles for use in re-formed joints made with a cold-set binderA M Lennon, S S Moon, P Ward, et al.
Meat Science|April 9, 2010
The effects of dietary oregano oil supplementation on pig meat characteristicsP E Simitzis, G K Symeon, M A Charismiadou, et al.
Meat Science|April 9, 2010
Lipids deposition, composition and oxidative stability of subcutaneous adipose tissue and Longissimus dorsi muscle in Guizhou mini-pig at different developmental stagesYong Yang, Chunjiang Zhao, Shan Xiao, et al.
Meat Science|April 9, 2010
Effect of natural pigments on the oxidative stability of sausages stored under refrigerationA Z Mercadante, C D Capitani, E A Decker, et al.
Meat Science|April 9, 2010
Effect of different gas stunning methods on Manchega suckling lamb meat packed under different modified atmospheresR Bórnez, M B Linares, H Vergara
Meat Science|April 9, 2010
Long-term stability of a Raman instrument determining iodine value in pork adipose tissueElisabeth Fjaervoll Olsen, Camilla Baustad, Bjørg Egelandsdal, et al.
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