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Meat Science|May 7, 2013
Alternative pre-rigor foreshank positioning can improve beef shoulder muscle tendernessA L Grayson, T E Lawrence
Meat Science|May 8, 2013
Optical scattering with hyperspectral imaging to classify longissimus dorsi muscle based on beef tenderness using multivariate modelingKim Cluff, Govindarajan Konda Naganathan, Jeyamkondan Subbiah, et al.
Meat Science|February 14, 2013
Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodologySu-Hee Choi, Chan-Ick Cheigh, Myong-Soo Chung
Meat Science|February 14, 2013
Evaluation of different heating methods for the detection of boar taint by means of the human noseK M Bekaert, M Aluwé, L Vanhaecke, et al.
Meat Science|February 16, 2013
The initial freezing point temperature of beef rises with the rise in pH: a short communicationM M Farouk, R M Kemp, S Cartwright, et al.
Meat Science|February 19, 2013
Effects of pregnancy and feeding level on carcass and meat quality traits of Nellore cowsM S Duarte, M P Gionbelli, P V R Paulino, et al.
Meat Science|February 9, 2013
Influence of muscle type on physicochemical and sensory properties of foal meatJosé M Lorenzo, Mirian Pateiro, Daniel Franco
Meat Science|March 31, 2012
The microbiological condition of minced pork prepared at retail stores in Athens, GreeceNikolaos D Andritsos, Marios Mataragas, Elpida Mavrou, et al.
Meat Science|November 28, 2012
Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: a tool to predict pork qualityB Marcos, P Gou, M D Guàrdia, et al.
Meat Science|December 25, 2012
Nutrient analysis of the Beef Alternative Merchandising cutsT L Desimone, R A Acheson, D R Woerner, et al.
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