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Meat Science|April 9, 2010
Mitochondrial respiratory activity in porcine longissimus muscle fibers of different pig genetics in relation to their meat qualityC Werner, R Natter, K Schellander, et al.
Meat Science|April 9, 2010
Fish oil in feeds for entire male and female pigs: changes in muscle fatty acid composition and stability of sensory qualityE Hallenstvedt, N P Kjos, A C Rehnberg, et al.
Meat Science|April 9, 2010
Evaluation of sodium alginate and glucono-delta-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrationsGeun Pyo Hong, Koo Bok Chin
Meat Science|April 9, 2010
Conjugated linoleic acids content in M.longissimus dorsi of Hanwoo steers fed a concentrate supplemented with soybean oil, sodium bicarbonate-based monensin, fish oilM K Song, G L Jin, B J Ji, et al.
Meat Science|April 9, 2010
A comparison between the effects of day and night cropping on gemsbok (Oryx gazella) meat qualityL C Hoffman, L L Laubscher
Meat Science|June 19, 2010
Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solutionA J Everts, D M Wulf, A K R Everts, et al.
Meat Science|April 27, 2010
Evaluation of Video Image Analysis (VIA) technology to predict meat yield of sheep carcasses on-line under UK abattoir conditionsE Rius-Vilarrasa, L Bünger, C Maltin, et al.
Meat Science|April 27, 2010
Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries)I T Kadim, Y Al-Hosni, O Mahgoub, et al.
Meat Science|April 27, 2010
Risk assessment of skin damage due to pre-slaughter conditions and RYR1 gene in pigsM D Guàrdia, J Estany, S Balasch, et al.
Meat Science|April 27, 2010
Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°CHuiyun Zhang, Baohua Kong, Youling L Xiong, et al.
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