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Meat Science|September 9, 2010
7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlicBeata JanoszkaMeat Science|September 21, 2010
Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuumJong Youn Jeong, James R ClausMeat Science|September 30, 2010
Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategyMargrethe Therkildsen, Sandra Stolzenbach, Derek V ByrneMeat Science|September 28, 2010
Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leafBo Huang, Jingsheng He, Xiaoquan Ban, et al.Meat Science|September 28, 2010
Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breedsMette Christensen, Per Ertbjerg, Sebastiana Failla, et al.Meat Science|August 3, 2010
Semiquantitative detection of male pork tissue in meat and meat products by PCRMarcus Langen, Ulrike Peters, Ute Körner, et al.Meat Science|July 21, 2010
Novel polymorphisms of the growth hormone gene and their effect on growth traits in Chinese goatsX P An, J X Hou, L X Wang, et al.Meat Science|July 21, 2010
Consumption of high energy maize diets is associated with increased soluble collagen in muscle of Holstein bullsC C G Silva, O A Rego, E R E Simões, et al.Meat Science|July 24, 2010
How do n-3 fatty acid (short-time restricted vs unrestricted) and n-6 fatty acid enriched diets affect the fatty acid profile in different tissues of German Simmental bulls?A Herdmann, J Martin, G Nuernberg, et al.Meat Science|August 11, 2010
Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphereYuan H Kim, Elisabeth Huff-Lonergan, Joseph G Sebranek, et al.Pageof 867