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Meat Science|November 9, 2013
A new single nucleotide polymorphism in the calpastatin (CAST) gene associated with beef tendernessJ H Calvo, L P Iguácel, J K Kirinus, et al.
Meat Science|November 9, 2013
Minimal electrical stimulation is effective in low stressed and well fed cattlePhillip E Strydom, Lorinda Frylinck
Meat Science|November 9, 2013
Protein oxidation during frozen storage and subsequent processing of different beef musclesMariana Utrera, Vita Parra, Mario Estévez
Meat Science|November 9, 2013
Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCAMiaoyun Li, Lu Tian, Gaiming Zhao, et al.
Meat Science|August 6, 2013
Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lacón" from Celta pig breedJosé M Lorenzo, Daniel Franco, Javier Carballo
Meat Science|July 31, 2013
The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cookingLaure Bombrun, Philippe Gatellier, Martine Carlier, et al.
Meat Science|July 31, 2013
Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausageY M Choi, K C Jung, H M Jo, et al.
Meat Science|July 31, 2013
Effect of sire breed on physico-chemical and sensory characteristics of lamb meatJ Jandasek, M Milerski, M Lichovnikova
Meat Science|July 31, 2013
Extruded linseed and rapeseed both influenced fatty acid composition of total lipids and their polar and neutral fractions in longissimus thoracis and semitendinosus muscles of finishing Normand cowsMihaela Habeanu, Agnès Thomas, Esperanza Bispo, et al.
Meat Science|July 31, 2013
ß-Phenylethylamine as a novel nutrient treatment to reduce bacterial contamination due to Escherichia coli O157:H7 on beef meatTy Lynnes, S M Horne, B M Prüß
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