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Meat Science|November 9, 2011
Incidence of different pork quality categories in a Portuguese slaughterhouse: A surveyC Santos, L C Roseiro, H Gonçalves, et al.
Meat Science|November 9, 2011
Physiological aspects of androstenone and skatole formation in the boar-A review with experimental dataR Claus, U Weiler, A Herzog
Meat Science|November 9, 2011
Relationship between Japanese beef marbling standard and intramuscular lipid in the M. longissimus thoracis of Japanese Black and American Wagyu CattleP J Cameron, M Zembayashi, D K Lunt, et al.
Meat Science|November 9, 2011
The effect of ractopamine on myofibre distribution and morphology and their relation to meat quality in swineJ L Aalhus, A L Schaefer, A C Murray, et al.
Meat Science|November 9, 2011
Secondary sexual development (Masculinity) of bovine males: 2. Influence on certain meat quality characteristicsT Pietersen, G G Bruwer, M C Smit, et al.
Meat Science|November 9, 2011
Survival of ropy slime-producing lactic acid bacteria in heat processes used in the meat industryP M Mäkelä, H J Korkeala, J J Laine
Meat Science|November 9, 2011
Identification of halothane genotypes by calcium accumulation and their meat quality using live pigsA M Cheah, K S Cheah, R Lahucky, et al.
Meat Science|November 9, 2011
Consumer acceptance of display packs of beef stored under N(2) or CO(2) in master packsC O Gill, C McGinnis, A K Tong
Meat Science|November 9, 2011
Carcass and meat quality of finishing Friesian steers fed the β-adrenergic agonist L-644,969A P Moloney, P Allen, R L Joseph, et al.
Meat Science|November 9, 2011
Changes in lightness of porcine lean meat batters during processingR Palombo, P S van Roon, A Prins, et al.
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