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Meat Science|December 15, 2015
Visible spectroscopy as a tool for the assessment of storage conditions of fresh pork packaged in modified atmosphereDimitrios Spanos, Mette Christensen, Mari Ann Tørngren, et al.
Meat Science|November 12, 2015
Genotyping and DNA microarray based characterization of Staphylococcus aureus isolates from rabbit carcassesAxel Merz, Roger Stephan, Sophia Johler
Meat Science|December 17, 2013
Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meatT Goli, J Ricci, P Bohuon, et al.
Meat Science|December 17, 2013
Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher giltsH Akit, C L Collins, F T Fahri, et al.
Meat Science|December 17, 2013
Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cowsErsel Obuz, Levent Akkaya, Veli Gök, et al.
Meat Science|December 17, 2013
Effect of fat quality on sausage processing, texture, and sensory characteristicsArica A Baer, Anna C Dilger
Meat Science|December 17, 2013
Temperature of frozen storage affects the nature and consequences of protein oxidation in beef pattiesMariana Utrera, David Morcuende, Mario Estévez
Meat Science|December 17, 2013
The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausagesClaire C O'Flynn, Malco C Cruz-Romero, Declan Troy, et al.
Meat Science|December 17, 2013
Effect of vitamin E supplementation on fatty acid composition of muscle and adipose tissues of indoor lambs with special attention on rumen-derived trans monounsaturated fatty acidsV Berthelot, L Broudiscou, P Schmidely
Meat Science|December 17, 2013
Effects of different sources of fat (calcium soap of palm oil vs. extruded linseed) in lactating ewes' diet on the fatty acid profile of their suckling lambsP Gómez-Cortés, B Gallardo, A R Mantecón, et al.
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