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Meat Science|November 9, 2011
Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattleA M Descalzo, L Rossetti, G Grigioni, et al.
Meat Science|November 9, 2011
Chemical equilibrium of minced turkey meat in organic acid solutionsT Goli, P Abi Nakhoul, N Zakhia-Rozis, et al.
Meat Science|November 9, 2011
Assessment of palatability attributes of the major beef musclesL E Jeremiah, L L Gibson, J L Aalhus, et al.
Meat Science|November 9, 2011
Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat pattiesS P Suman, B D Sharma
Meat Science|November 9, 2011
Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatabilityE Obuz, M E Dikeman
Meat Science|November 9, 2011
The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production systemJ R Jimenez-Villarreal, F W Pohlman, Z B Johnson, et al.
Meat Science|November 9, 2011
Labelling information demanded by European consumers and relationships with purchasing motives, quality and safety of meatA Bernués, A Olaizola, K Corcoran
Meat Science|November 9, 2011
Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility studyYongliang Liu, Brenda G Lyon, William R Windham, et al.
Meat Science|November 9, 2011
Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storageMario Estévez, David Morcuende, Ramón Cava
Meat Science|November 9, 2011
Determination of an appropriate heat treatment of animal waste using the ELISA technique: results of a validation studyC von Holst, K O Honikel, W Unglaub, et al.
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