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Meat Science|November 9, 2011
Incision of the heart during meat inspection of fattening pigs - A risk-profile approachJ Leps, R Fries
Meat Science|November 9, 2011
Effect of grass silage and concentrate based finishing strategies on cull dairy cow performance, carcass and meat quality characteristicsW Minchin, F Buckley, D A Kenny, et al.
Meat Science|November 9, 2011
Histological characteristics of musculus longissimus dorsi and their correlation with restriction fragment length polymorphism of the myogenin gene in Jinghua×Pietrain F(2) crossbred pigsWu Jiusheng, Liu Yuehuan, Xu Ningying
Meat Science|November 9, 2011
Minerals, haem and non-haem iron contents of rhea meatA Ramos, M C Cabrera, M Del Puerto, et al.
Meat Science|November 9, 2011
Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat qualityK L Pearce, D L Hopkins, A Williams, et al.
Meat Science|November 9, 2011
CO(2) stunning may compromise swine welfare compared with electrical stunningM Becerril-Herrera, M Alonso-Spilsbury, C Lemus-Flores, et al.
Meat Science|November 9, 2011
New strategies for reducing the pork back-fat content in typical Italian salamiMatteo Alessandro Del Nobile, Amalia Conte, Anna Lucia Incoronato, et al.
Meat Science|November 9, 2011
Dual X-ray absorptiometry accurately predicts carcass composition from live sheep and chemical composition of live and dead sheepK L Pearce, M Ferguson, G Gardner, et al.
Meat Science|November 9, 2011
Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meatD V Byrne, W L P Bredie, D S Mottram, et al.
Meat Science|November 9, 2011
Differentiation of the raw material of the Iberian pig meat industry based on the use of amplified fragment length polymorphismE Alves, C Castellanos, C Ovilo, et al.
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