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Meat Science|August 8, 2013
Relationship between gilt behavior and meat quality using principal component analysisR Ros-Freixedes, L J Sadler, S K Onteru, et al.
Meat Science|August 10, 2013
Pre-rigor temperature and the relationship between lamb tenderisation, free water production, bound water and dry matterCarrick Devine, Robyn Wells, Tim Lowe, et al.
Meat Science|August 13, 2013
Evaluation of anti-Listeria meat borne Lactobacillus for biofilm formation on selected abiotic surfacesMariana Pérez Ibarreche, Patricia Castellano, Graciela Vignolo
Meat Science|August 27, 2013
The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenesA M Horsch, J G Sebranek, J S Dickson, et al.
Meat Science|April 5, 2011
Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spicesLihua Zhao, Ye Jin, Changwei Ma, et al.
Meat Science|April 5, 2011
Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked hamYanqing Han, Yun Jiang, Xinglian Xu, et al.
Meat Science|August 2, 2011
Review of analytical methods to measure boar taint compounds in porcine adipose tissue: the need for harmonised methodsJ-E Haugen, C Brunius, G Zamaratskaia
Meat Science|September 6, 2011
Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beefM J Anderson, S M Lonergan, E Huff-Lonergan
Meat Science|August 23, 2011
Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured hamMaria Clariana, Luis Guerrero, Carmen Sárraga, et al.
Meat Science|August 19, 2011
Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambsEric N Ponnampalam, Kym L Butler, Matthew B McDonagh, et al.
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