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Meat Science|August 30, 2011
Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machineDanfeng Wang, Xichang Wang, Taiang Liu, et al.
Meat Science|September 30, 2011
Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimalsB A Laster, K B Harris, L M Lucia, et al.
Meat Science|September 20, 2011
Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasonsD Tejerina, S García-Torres, M Cabeza de Vaca, et al.
Meat Science|October 12, 2011
The importance of chill rate when characterising colour change of lamb meat during retail displayR H Jacob, K L Thomson
Meat Science|September 13, 2011
The effects of two alleles of IGF2 on fat content in pig carcasses and porkCarmen Burgos, Almudena Galve, Carlos Moreno, et al.
Meat Science|September 15, 2011
Biochemical activities of Brochothrix thermosphactaAgnieszka Nowak, Malgorzata Piotrowska
Meat Science|August 3, 2011
Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in porkZhifei He, Yechuan Huang, Hongjun Li, et al.
Meat Science|February 8, 2012
Effect of vaccination against gonadotrophin-releasing factor on growth performance, carcass, meat and fat quality of male Duroc pigs for dry-cured ham productionM Font-I-Furnols, M Gispert, J Soler, et al.
Meat Science|February 14, 2012
Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypesA Chávez, E Pérez, M S Rubio, et al.
Meat Science|February 14, 2012
SmartStretch™ technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching deviceE S Toohey, R van de Ven, J M Thompson, et al.
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