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Meat Science|July 4, 2012
Immunological detection of keratan sulfate in meat products with and without mechanically separated chicken meatTakuo Nakano, Lech Ozimek, Mirko Betti
Meat Science|July 4, 2012
Beef, chicken and lamb fatty acid analysis--a simplified direct bimethylation procedure using freeze-dried materialM R F Lee, J K S Tweed, E J Kim, et al.
Meat Science|August 23, 2012
Nutritional pork meat compounds as affected by ham dry-curingNives Marušić, M-Concepción Aristoy, Fidel Toldrá
Meat Science|June 20, 2012
A new, simple method for the production of meat-curing pigment under optimised conditions using response surface methodologyNafiseh Soltanizadeh, Mahdi Kadivar
Meat Science|June 26, 2012
Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometricsL Xu, C B Cai, H F Cui, et al.
Meat Science|June 26, 2012
Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shouldersRaquel Reina, Pascual López-Buesa, José Sánchez del Pulgar, et al.
Meat Science|July 24, 2012
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reductionV Santé-Lhoutellier, N Robert, J F Martin, et al.
Meat Science|September 4, 2012
Modelling the decline of pH in muscles of lamb carcasesRemy J van de Ven, Kelly L Pearce, David L Hopkins
Meat Science|July 12, 2012
Effect of pre rigor stretching on beef tenderness developmentSatyavisal Pen, Yuan H Brad Kim, Genevieve Luc, et al.
Meat Science|July 14, 2012
Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperatureDjamel Djenane, Mohammed Aïder, Javier Yangüela, et al.
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