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Meat Science|April 27, 2010
Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storageR G Brannan
Meat Science|April 27, 2010
Development of a system to quantify muscle fibre destructurationLaurence Sifre, Bénédicte André, Jean-Philippe Coton
Meat Science|April 27, 2010
The effect of dietary oregano essential oil on microbial growth of rabbit carcasses during refrigerated storageN Soultos, Z Tzikas, E Christaki, et al.
Meat Science|April 27, 2010
Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef pattiesS A Quilo, F W Pohlman, A H Brown, et al.
Meat Science|April 27, 2010
Evidence for expression of IIb myosin heavy chain isoform in some skeletal muscles of Blonde d'Aquitaine bullsBrigitte Picard, Isabelle Cassar-Malek
Meat Science|April 27, 2010
Quantitative determination of Zn protoporphyrin IX, heme and protoporphyrin IX in Parma ham by HPLCJun-Ichi Wakamatsu, Hiroko Odagiri, Takanori Nishimura, et al.
Meat Science|April 27, 2010
Blood in the respiratory tract during slaughter with and without stunning in cattleN G Gregory, M von Wenzlawowicz, K von Holleben
Meat Science|April 27, 2010
Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscleShuming Ke, Yan Huang, Eric A Decker, et al.
Meat Science|April 27, 2010
Using reflectance spectroscopy to predict beef tendernessM B Bowling, D J Vote, K E Belk, et al.
Meat Science|April 27, 2010
Sanitizing effect of salts on experimentally inoculated organisms on pork carcassesC Latha, A T Sherikar, V S Waskar, et al.
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