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Meat Science|January 28, 2015
The use of blood lactate concentration as an indicator of temperament and its impact on growth rate and tenderness of steaks from Simmental × Angus steersJ A Boles, K S Kohlbeck, M C Meyers, et al.
Meat Science|August 14, 2012
Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat qualityEliana Jerónimo, Cristina M M Alfaia, Susana P Alves, et al.
Meat Science|October 6, 2012
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausagesValerie Schuh, Karin Allard, Kurt Herrmann, et al.
Meat Science|October 11, 2012
The effect of high hydrostatic pressure, sodium nitrite and salt concentration on the growth of Listeria monocytogenes on RTE ham and turkeyKevin Myers, Damian Montoya, Jerry Cannon, et al.
Meat Science|September 27, 2012
Lotus seed epicarp extract as potential antioxidant and anti-obesity additive in Chinese Cantonese SausageSuijian Qi, Delong Zhou
Meat Science|September 27, 2012
Fatty acid composition of adipose tissue and muscle from Jersey steers was affected by finishing diet and tissue locationT Jiang, C J Mueller, J R Busboom, et al.
Meat Science|September 27, 2012
Effects of lairage time on welfare indicators, energy metabolism and meat quality of pigs in BeijingShaobo Zhen, Yiren Liu, Xingmin Li, et al.
Meat Science|October 2, 2012
The effects of high salt and low pH on the water-holding of meatE Puolanne, J Peltonen
Meat Science|August 28, 2012
Effects of food ingredients and oxygen exposure on premature browning in cooked beefOddvin Sørheim, Martin Høy
Meat Science|July 4, 2012
Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packagingXin Li, Gunilla Lindahl, Galia Zamaratskaia, et al.
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