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Meat Science|April 9, 2010
Shelf life of pork from five different quality classesL Faucitano, M C Ielo, C Ster, et al.
Meat Science|April 9, 2010
The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidationMi-Ai Lee, Ji-Hun Choi, Yun-Sang Choi, et al.
Meat Science|April 9, 2010
Selenium, copper, zinc, iron and manganese content of seven meat cuts from Hereford and Braford steers fed pasture in UruguayM C Cabrera, A Ramos, A Saadoun, et al.
Meat Science|April 9, 2010
The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigerationPedro Díaz, María Dolores Garrido, Sancho Bañón
Meat Science|April 9, 2010
Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurtersYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|April 9, 2010
Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swineS M Crawford, S J Moeller, H N Zerby, et al.
Meat Science|April 9, 2010
Effect of the addition of calcium soap to ewes' diet on fatty acid composition of ewe milk and subcutaneous fat of suckling lambs reared on ewe milkM A Lurueña-Martínez, C Palacios, A M Vivar-Quintana, et al.
Meat Science|April 9, 2010
Oxidative status, in vitro iron-induced lipid oxidation and superoxide dismutase, catalase and glutathione peroxidase activities in rhea meatA Terevinto, A Ramos, G Castroman, et al.
Meat Science|April 9, 2010
Effect of tiger nut fibre on quality characteristics of pork burgerE Sánchez-Zapata, C M Muñoz, E Fuentes, et al.
Meat Science|April 9, 2010
Influence of early pH decline on calpain activity in porcine muscleLuigi Pomponio, Per Ertbjerg, Anders H Karlsson, et al.
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