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Meat Science|November 9, 2011
Effect of dietary fish oil on fatty acid composition, lipid oxidation and sensory property of chicken frankfurters during storageLin Jeun-Horng, Lin Yuan-Hui, Kuo Chun-Chin
Meat Science|November 9, 2011
Comparison of acidic and alkaline catalysts for preparation of fatty acid methyl esters from ovine muscle with emphasis on conjugated linoleic acidC M Murrieta, B W Hess, D C Rule
Meat Science|November 9, 2011
Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenesSoon Hee Choi, Koo Bok Chin
Meat Science|November 9, 2011
Meat quality of designated South African indigenous goat and sheep breedsP A Tshabalala, P E Strydom, E C Webb, et al.
Meat Science|November 9, 2011
Early prediction of water-holding capacity in meat by multivariate vibrational spectroscopyDorthe Kjær Pedersen, Sophie Morel, Henrik Jørgen Andersen, et al.
Meat Science|November 9, 2011
Evaluation of survival of Staphylococcus aureus and Clostridium botulinum in charqui meatsJ A F Lara, S W B Senigalia, T C R M Oliveira, et al.
Meat Science|November 9, 2011
Changes in calpain and calpastatin activities of osmotically dehydrated bovine muscle during storage after treatment with calciumB Gerelt, H Rusman, T Nishiumi, et al.
Meat Science|November 9, 2011
Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breedsK Insausti, V Goñi, E Petri, et al.
Meat Science|November 9, 2011
TaqMan real-time PCR for the detection and quantitation of pork in meat mixturesMiguel A Rodríguez, Teresa García, Isabel González, et al.
Meat Science|November 9, 2011
Use of ionizing radiation doses of 2 and 4kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage productionJ Samelis, A Kakouri, I N Savvaidis, et al.
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