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Meat Science|January 1, 2013
Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) musclesI T Kadim, A Al-Karousi, O Mahgoub, et al.
Meat Science|January 1, 2013
Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loinsMar Roldán, Teresa Antequera, Alberto Martín, et al.
Meat Science|January 1, 2013
Non-destructive evaluation of ATP content and plate count on pork meat surface by fluorescence spectroscopyN Oto, S Oshita, Y Makino, et al.
Meat Science|January 1, 2013
High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey musclesX Zhu, M Ruusunen, M Gusella, et al.
Meat Science|January 1, 2013
Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausageJosé Manuel Lorenzo, Mario Bedia, Sancho Bañón
Meat Science|January 1, 2013
Influence of type of muscles on nutritional value of foal meatJosé M Lorenzo, Mirian Pateiro
Meat Science|January 15, 2013
Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia dietAi Tokifuji, Yasuyuki Matsushima, Kenji Hachisuka, et al.
Meat Science|January 15, 2013
Effect of fasting on energy metabolism and tenderizing enzymes in chicken breast muscle early postmortemSidang Wang, Chunbao Li, Xinglian Xu, et al.
Meat Science|May 8, 2012
Performance standards and meat safety--developments and directionIan Jenson, John Sumner
Meat Science|March 23, 2012
Meta-analysis of the comparison of the metabolic and contractile characteristics of two bovine muscles: longissimus thoracis and semitendinosusSghaier Chriki, Brigitte Picard, Catherine Jurie, et al.
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