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Meat Science|April 27, 2010
Cow biological type affects ground beef colour stabilityChristopher R Raines, Melvin C Hunt, John A UnruhMeat Science|April 27, 2010
Postmortem proteome degradation profiles of longissimus muscle in Yorkshire and Duroc pigs and their relationship with pork quality traitsMarinus F W Te Pas, Jaap Jansen, Konrad C J A Broekman, et al.Meat Science|April 27, 2010
Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hamsM T Nuñez de Gonzalez, B S Hafley, R M Boleman, et al.Meat Science|April 27, 2010
Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristicsY J Nam, Y M Choi, S H Lee, et al.Meat Science|April 27, 2010
Evaluation of biochemical parameters and genetic markers for association with meat tenderness in South African feedlot cattleL Frylinck, G L van Wyk, T P L Smith, et al.Meat Science|April 27, 2010
Use of meat fluorescence emission as a marker of oxidation promoted by cookingPh Gatellier, V Santé-Lhoutellier, S Portanguen, et al.Meat Science|April 27, 2010
The effects of hazelnut oil usage on live weight, carcass, rumen, some blood parameters and femur head ash in Akkaraman lambsI Sadi Cetingul, Mehmet Yardimci, E Hesna Sahin, et al.Meat Science|April 27, 2010
Rest before slaughter ameliorates pre-slaughter stress-induced increased drip loss but not stress-induced increase in the toughness of porkJ F Young, H C Bertram, N OksbjergMeat Science|April 27, 2010
Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausagesN G Liaros, E Katsanidis, J G BloukasMeat Science|April 27, 2010
Association studies on the porcine RETN, UCP1, UCP3 and ADRB3 genes polymorphism with fatness traitsJakub Cieslak, Joanna Nowacka-Woszuk, Magdalena Bartz, et al.Pageof 867