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Meat Science|November 9, 2011
Myosin heavy chain fibre types and fibre sizes in nuliparous and primiparous ovariectomized Iberian sows: Interaction with two alternative rearing systems during the fattening periodEmérita Abreu, Eugenio Quiroz-Rothe, Ana-Isabel Mayoral, et al.
Meat Science|November 9, 2011
Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fatN Aktaş, H Gençcelep
Meat Science|November 9, 2011
Effect of processing plant on pork qualityE Hambrecht, J J Eissen, M W A Verstegen
Meat Science|November 9, 2011
Batch accuracy of on-line fat determinationP W Hansen, I Tholl, C Christensen, et al.
Meat Science|November 9, 2011
Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beefR A Mancini, M C Hunt, D H Kropf
Meat Science|November 9, 2011
Growth parameters and meat quality of finishing hogs supplemented with creatine monohydrate and a high glycemic carbohydrate for the last 30 days of productionC A Stahl, E P Berg
Meat Science|November 9, 2011
Ultrasonic scanning measurements of the longissimus thoracis et lumborum muscle to predict carcass muscle content in sheepO Mahgoub
Meat Science|November 9, 2011
Effect of calcium chloride marination on calpain and quality characteristics of meat from chicken, horse, cattle and rabbitM L Pérez, H Escalona, I Guerrero
Meat Science|November 9, 2011
Nutritional and eating quality of Argentinean beef: A reviewAlejandro Schor, María E Cossu, Alejandra Picallo, et al.
Meat Science|November 9, 2011
A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in ArgentinaA M Descalzo, A M Sancho
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