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Meat Science|November 9, 2011
Lipid and colour stability of beef from grazing heifers supplemented with sunflower oil alone or with fish oilC M Daly, A P Moloney, F J Monahan
Meat Science|November 9, 2011
PCR assay for the identification of animal species in cooked sausagesZ Kesmen, F Sahin, H Yetim
Meat Science|November 9, 2011
Live weight and sex effects on carcass and meat quality of "Borrego terrincho-PDO" suckling lambsV A C Santos, S R Silva, E G Mena, et al.
Meat Science|November 9, 2011
Humidification of unwrapped chilled meat on retail display using an ultrasonic fogging systemTim Brown, Janet E L Corry, Judith A Evans
Meat Science|November 9, 2011
A study on the possibilities of using 3-methylhistidine to quantify skeletal proteins in meat trimmingsH Rønnestad
Meat Science|November 9, 2011
Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredientsMarita Ruusunen, Jukka Vainionpää, Eero Puolanne, et al.
Meat Science|November 9, 2011
NaCl content and temperature effects on moisture diffusivity in the Gluteus medius muscle of pork hamP Gou, J Comaposada, J Arnau
Meat Science|November 9, 2011
Phenotypic variations of muscle fibre and intramuscular fat traits in Longissimus muscle of F(2) population Duroc×Berlin Miniature Pig and relationships to meat qualityIlse Fiedler, Karin Nürnberg, Torsten Hardge, et al.
Meat Science|November 9, 2011
Irradiation effects on meat color - a reviewSusan Brewer
Meat Science|November 9, 2011
Reducing toughness of beef from Bos indicus draught steers by injection of calcium chloride: Effect of concentration and time postmortemS Jaturasitha, P Thirawong, V Leangwunta, et al.
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