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Meat Science|November 9, 2011
Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meatsK A Fabrizio, C N Cutter
Meat Science|November 9, 2011
Heat and ultrafiltration extraction of broiler meat carnosine and its antioxidant activityBussayarat Maikhunthod, Kanok-Orn Intarapichet
Meat Science|November 9, 2011
Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg musclesL H Yu, E S Lee, J Y Jeong, et al.
Meat Science|November 9, 2011
Relationship of temperament, growth, carcass characteristics and tenderness in beef steersS M Behrends, R K Miller, F M Rouquette, et al.
Meat Science|November 9, 2011
Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrilsIlham Chelh, Philippe Gatellier, Véronique Santé-Lhoutellier
Meat Science|November 9, 2011
Physical and chemical characteristics and acceptability of home style beef jerkyP Konieczny, J Stangierski, J Kijowski
Meat Science|November 9, 2011
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter culturesAnnalisa Casaburi, M-Conception Aristoy, Silvana Cavella, et al.
Meat Science|November 9, 2011
Effect of Iberian×Duroc genotype on dry-cured loin qualityM Rosario Ramírez, Ramón Cava
Meat Science|November 9, 2011
Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in porkGiuseppe Bee, Abbey L Anderson, Steven M Lonergan, et al.
Meat Science|August 30, 2011
Lean meat prediction with HGP, CGM and CSB-Image-Meater, with prediction accuracy evaluated for different proportions of gilts, boars and castrated boars in the pig populationB Engel, E Lambooij, W G Buist, et al.
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