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Meat Science|November 9, 2011
Accelerated chilling and modified atmosphere packaging affect colour and colour stability of injection-enhanced beef round musclesM Seyfert, M C Hunt, R A Mancini, et al.
Meat Science|November 9, 2011
Growth and carcass characteristics of pasture fed LHRH immunocastrated, castrated and intact Bos indicus bullsE L de A Ribeiro, J A Hernandez, E L Zanella, et al.
Meat Science|November 9, 2011
Carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhullsR T Baublits, A H Brown, F W Pohlman, et al.
Meat Science|November 9, 2011
Effect of rearing system on muscle lipids of gilts and castrated male pigsA Högberg, J Pickova, P C Dutta, et al.
Meat Science|November 9, 2011
Evaluation of electric belt grill, forced-air convection oven, and electric broiler cookery methods for beef tenderness researchT E Lawrence, D A King, E Obuz, et al.
Meat Science|November 9, 2011
The preference of the consumer for pork from homozygous or heterozygous halothane negative animalsM J Van Oeckel, N Warnants, C V Boucqué, et al.
Meat Science|November 9, 2011
Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breastsJ R Claus, J K Schilling, N G Marriott, et al.
Meat Science|November 9, 2011
Determination of fatty acid composition of pork fat by Fourier transform infrared spectroscopyA Ripoche, A S Guillard
Meat Science|November 9, 2011
Fatty acid composition, cooking loss and texture of beef patties from meat of bulls fed different fatsM R Scheeder, M M Casutt, M Roulin, et al.
Meat Science|November 9, 2011
A second look at the influence of birth weight on carcass and meat quality in pigsC Rehfeldt, A Tuchscherer, M Hartung, et al.
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