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Meat Science|November 9, 2011
Influence of finishing systems on hydrophilic and lipophilic oxygen radical absorbance capacity (ORAC) in beefC Wu, S K Duckett, J P S Neel, et al.
Meat Science|November 9, 2011
Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef pattiesM P Piñero, K Parra, N Huerta-Leidenz, et al.
Meat Science|November 9, 2011
Relationships of fat-tail dimensions with fat-tail weight and carcass characteristics at different slaughter weights of Torki-Ghashghaii sheepM Safdarian, M J Zamiri, M Hashemi, et al.
Meat Science|November 9, 2011
Influence of wet-aging on bloom development in the longissimus thoracisM S Lee, J K Apple, J W S Yancey, et al.
Meat Science|November 9, 2011
Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausageM A Lee, D J Han, J Y Jeong, et al.
Meat Science|November 9, 2011
Effect of pork lard content on the chemical, microbiological and sensory properties of a typical fermented meat product (Pitina) obtained from Alpagota sheepStefano Bovolenta, Daria Boscolo, Simonetta Dovier, et al.
Meat Science|November 9, 2011
Investigation of candidate genes for glycolytic potential of porcine skeletal muscle: Association with meat quality and production traits in Italian Large White pigsL Fontanesi, R Davoli, L Nanni Costa, et al.
Meat Science|November 9, 2011
Physicochemical characteristics of pork fed palm oil and conjugated linoleic acid supplementsKanok-Orn Intarapichet, Bussayarat Maikhunthod, Nantika Thungmanee
Meat Science|November 9, 2011
Effects of potential antimicrobial ingredients used to control Listeriamonocytogenes on quality of natural casing frankfurtersL K Muench, R J Maddock, D M Wulf
Meat Science|November 9, 2011
Effect of a linseed diet on lipid oxidation, fatty acid composition of muscle, perirenal fat, and raw and cooked rabbit meatM Kouba, F Benatmane, J E Blochet, et al.
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