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Meat Science|April 9, 2010
Identification of 12 animal species meat by T-RFLP on the 12S rRNA geneQi Wang, Xin Zhang, Hui-Yuan Zhang, et al.
Meat Science|April 9, 2010
Selenium, iodine, omega-3 PUFA and natural antioxidant from Melissa officinalis L.: a combination of components from healthier dry fermented sausages formulationMikel García-Iñiguez de Ciriano, Eduardo Larequi, Sheyla Rehecho, et al.
Meat Science|April 9, 2010
Development of breed identification markers based on a bovine 50K SNP arrayY Suekawa, H Aihara, M Araki, et al.
Meat Science|April 9, 2010
Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systemsJ E Hayes, V Stepanyan, M N O'Grady, et al.
Meat Science|April 9, 2010
Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC(R)) delivery methodA C S Porto-Fett, S G Campano, J L Smith, et al.
Meat Science|April 9, 2010
Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef pattiesR A Mancini, R Ramanathan, S P Suman, et al.
Meat Science|April 9, 2010
Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat productsMikel García-Iñiguez de Ciriano, Sheyla Rehecho, Maria Isabel Calvo, et al.
Meat Science|September 11, 2016
A review of computed tomography and manual dissection for calibration of devices for pig carcass classification - Evaluation of uncertaintyEli V Olsen, Lars Bager Christensen, Dennis Brandborg Nielsen
Meat Science|September 11, 2016
Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KClLarissa Aparecida Agostinho Dos Santos Alves, José Manuel Lorenzo, Carlos Antonio Alvarenga Gonçalves, et al.
Meat Science|September 15, 2016
Effects of stepwise dry/wet-aging and freezing on meat quality of beef loinsYuan H Brad Kim, Brandon Meyers, Hyun-Wook Kim, et al.
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