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Meat Science|June 7, 2013
Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storageL Zhang, Y H Lin, X J Leng, et al.
Meat Science|June 7, 2013
Effectiveness of a polyamide film releasing lactic acid on the growth of E. coli O157:H7, Enterobacteriaceae and Total Aerobic Count on vacuum-packed beefF J M Smulders, P Paulsen, S Vali, et al.
Meat Science|June 8, 2013
Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beefRadka Hulankova, Gabriela Borilova, Iva Steinhauserova
Meat Science|June 8, 2013
Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken pattiesB M Naveena, S Vaithiyanathan, M Muthukumar, et al.
Meat Science|June 11, 2013
The effects of HNE on ovine oxymyoglobin redox stability in a microsome modelShuang Yin, Cameron Faustman, Nantawat Tatiyaborworntham, et al.
Meat Science|June 11, 2013
Effect of tasting and information on consumer opinion about pig castrationZein Kallas, José Maria Gil, Nuria Panella-Riera, et al.
Meat Science|June 11, 2013
Influence of meat exudates on the quality characteristics of fresh and freeze-thawed porkGap-Don Kim, Eun-Young Jung, Hyun-Jung Lim, et al.
Meat Science|June 11, 2013
Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meatAlain Kondjoyan, Samuel Oillic, Stéphane Portanguen, et al.
Meat Science|June 11, 2013
Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkeyMarsha L Sickler, James R Claus, Norman G Marriott, et al.
Meat Science|September 7, 2013
Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KClBibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Marcelo Antônio Morgano, et al.
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