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Meat Science|June 25, 2013
Relationship between commercially available DNA analysis and phenotypic observations on beef quality and tendernessJ D Magolski, D S Buchanan, K R Maddock-Carlin, et al.
Meat Science|June 25, 2013
Effects of transportation time, distance, stocking density, temperature and lairage time on incidences of pale soft exudative (PSE) and the physico-chemical characteristics of porkC S Gajana, T T Nkukwana, U Marume, et al.
Meat Science|June 25, 2013
Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in porkRaffaella Rossi, Grazia Pastorelli, Susanna Cannata, et al.
Meat Science|June 25, 2013
Evaluation of management techniques to conserve water in a mechanical head wash blood removal systemH O Galloway, R E Deotte, T E Lawrence
Meat Science|June 26, 2013
Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysisNebojsa Perisic, Nils Kristian Afseth, Ragni Ofstad, et al.
Meat Science|June 28, 2013
Microstructure alterations in beef intramuscular connective tissue caused by hydrodynamic pressure processingH Zuckerman, B C Bowker, J S Eastridge, et al.
Meat Science|June 29, 2013
Use of infrared ocular thermography to assess physiological conditions of pigs prior to slaughter and predict pork quality variationAngela V Weschenfelder, Linda Saucier, Xavier Maldague, et al.
Meat Science|May 25, 2013
Engineering processes in meat products and how they influence their biophysical propertiesE Tornberg
Meat Science|May 2, 2013
Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systemsHoa Van Ba, Touseef Amna, Inho Hwang
Meat Science|June 7, 2013
Whole-chain traceability, is it possible to trace your hamburger to a particular steer, a U. S. perspectivePhilip G Crandall, Corliss A O'Bryan, Dinesh Babu, et al.
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