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Meat Science|April 9, 2010
Effects of loading methods on rabbit welfare and meat qualityG Mazzone, G Vignola, M Giammarco, et al.
Meat Science|April 9, 2010
Double-muscling character influences the trans-18:1 and conjugated linoleic acid profiles in concentrate-fed yearling bullsNoelia Aldai, Michael E R Dugan, Manuel Juárez, et al.
Meat Science|April 9, 2010
Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes' dietGema Nieto, Pedro Díaz, Sancho Bañón, et al.
Meat Science|April 9, 2010
The growth, survival and thermal inactivation of Escherichia coli O157:H7 in a traditional South African sausageG Charimba, C J Hugo, A Hugo
Meat Science|April 9, 2010
Modelling muscle energy-metabolism in anaerobic muscleI Vetharaniam, R A Thomson, C E Devine, et al.
Meat Science|April 9, 2010
Factors associated with the purchase of designation of origin lamb meatWilmer S Sepúlveda, María T Maza, Angel R Mantecón
Meat Science|April 9, 2010
Relationship between consumer ranking of lamb colour and objective measures of colourS Khliji, R van de Ven, T A Lamb, et al.
Meat Science|April 9, 2010
The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck musclesH Walsh, S Martins, E E O'Neill, et al.
Meat Science|April 9, 2010
Carcass measurements and meat quality characteristics of dairy suckling kids compared to an indigenous genotypeBulent Ekiz, Mustafa Ozcan, Alper Yilmaz, et al.
Meat Science|April 9, 2010
Assessment of intramuscular fat level and distribution in beef muscles using X-ray microcomputed tomographyP Frisullo, R Marino, J Laverse, et al.
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