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Meat Science|November 9, 2011
Estimation of the carcass composition of yearling bulls of "Asturiana de los Valles" breed from the dissection of a rib jointM Oliván, A Martínez, P García, et al.
Meat Science|November 9, 2011
Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acidsS Lee, C Faustman, D Djordjevic, et al.
Meat Science|November 9, 2011
Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systemsJ P Grobbel, M E Dikeman, E J Yancey, et al.
Meat Science|November 9, 2011
The efficacy of a vitamin D(3) metabolite for improving the myofibrillar tenderness of meat from Bos indicus cattleR W Lawrence, J Doyle, R Elliott, et al.
Meat Science|November 9, 2011
Characteristics of restructured beef steak with different proportions of walnut during frozen storageA Serrano, S Cofrades, F Jiménez-Colmenero
Meat Science|November 9, 2011
Head current during and blood splashes after electrical stunning in relation to characteristics of the pig's bodyV Lammens, G Van de Water, J Coenegrachts, et al.
Meat Science|November 9, 2011
Improving low fat meatball characteristics by adding whey powderMeltem Serdaroğlu
Meat Science|November 9, 2011
Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolismT L Scheffler, D E Gerrard
Meat Science|November 9, 2011
Predictive microbiology: Quantitative science delivering quantifiable benefits to the meat industry and other food industriesT A McMeekin
Meat Science|November 9, 2011
A fresh look at meat flavorC R Calkins, J M Hodgen
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