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Meat Science|November 9, 2011
Polymerase chain reaction for detection of male tissue in pork productsD P Meer, T J Eddinger
Meat Science|November 9, 2011
Effect of dietary vitamin e on the oxidative stability of raw and cooked rabbit meatC Castellini, A Dal Bosco, M Bernardini, et al.
Meat Science|November 9, 2011
Comparison of Dehiding versus Scalding and Singeing: Effect on Temperature, pH and Meat Quality in PigsH Maribo, E V Olsen, P Barton-Gade, et al.
Meat Science|November 9, 2011
Effects of dietary vitamin e supplementation and packaging on the quality of minced beefZ Formanek, J P Kerry, D J Buckley, et al.
Meat Science|November 9, 2011
The bacteriological quality of British beef 1. Carcasses sampled prior to chillingM H Hinton, W R Hudson, G C Mead
Meat Science|November 9, 2011
Influence of ewe feeding systems on fatty acid composition of suckling lambsM Scerra, P Caparra, F Foti, et al.
Meat Science|November 9, 2011
Demineralization of animal blood plasma by ion exchange and ultrafiltrationP Del Hoyo, F Moure, M Rendueles, et al.
Meat Science|November 9, 2011
Effect of duration of feeding under free-range conditions on production results and carcass and fat quality in Iberian pigsA Daza, A Mateos, A I Rey, et al.
Meat Science|November 9, 2011
Indoor fattening of lambs raised on pasture: 2. Influence of stall finishing duration on triglyceride and phospholipid fatty acids in the longissimus thoracis muscleB Aurousseau, D Bauchart, A L Galot, et al.
Meat Science|November 9, 2011
Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminaseAbdulatef M Ahhmed, Satoshi Kawahara, Kazuyoshi Ohta, et al.
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