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Meat Science|April 30, 2013
Consumer acceptance of fermented sausages made from boars is not distracted by respective informationL Meier-Dinkel, A R Sharifi, L Frieden, et al.Meat Science|May 1, 2013
Association and expression analysis of porcine HNF1A gene related to meat and carcass quality traitsAutchara Kayan, Muhammad Jasim Uddin, Hakan Kocamis, et al.Meat Science|April 10, 2013
Majorcan Black Pig as a traditional pork production system: improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative productJ Gonzalez, J Jaume, E Fàbrega, et al.Meat Science|April 10, 2013
Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of musclesC E Realini, A Vénien, P Gou, et al.Meat Science|April 10, 2013
Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foodsPelin Ulca, Handan Balta, Ilknur Çağın, et al.Meat Science|April 10, 2013
Influence of level of barley supplementation on plasma carotenoid content and fat spectrocolorimetric characteristics in lambs fed a carotenoid-rich dietF Zawadzki, I N do Prado, S PracheMeat Science|April 10, 2013
Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat battersD Álvarez, S BarbutMeat Science|April 10, 2013
Spoilage characteristics of Brochothrix thermosphacta and campestris in chilled vacuum packaged lamb, and their detection and identification by real time PCRAmanda Gribble, Gale BrightwellMeat Science|April 10, 2013
High hydrostatic pressure/temperature modeling of frankfurter battersFilip Tintchev, Ute Bindrich, Stefan Toepfl, et al.Meat Science|April 25, 2013
Requirements of supply chain management in differentiating European pork chainsJacques Trienekens, Nel WognumPageof 867