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Meat Science|November 9, 2011
Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef pattiesSancho Bañón, Pedro Díaz, Mariano Rodríguez, et al.
Meat Science|November 9, 2011
Effects of the inclusion of sodium bicarbonate and sugar beet pulp in the concentrate for fattening lambs on acid-base status and meat characteristicsR Bodas, A B Rodríguez, S López, et al.
Meat Science|November 9, 2011
Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fruticosa extracts in Dutch style fermented sausagesG Miliauskas, E Mulder, J P H Linssen, et al.
Meat Science|November 9, 2011
Quality of beef loin steaks as influenced by animal age, electrical stimulation and ageingV H Powell
Meat Science|November 9, 2011
Species differentiation of heated meat products by DNA hybridizationK F Ebbehøj, P D Thomsen
Meat Science|November 9, 2011
Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and pattiesK C Nam, D U Ahn
Meat Science|November 9, 2011
Oxidative stability of fermented goat meat sausage with different levels of natural antioxidantRenata Tieko Nassu, Lireny Aparecida Guaraldo Gonçalves, Maria Aparecida Azevedo Pereira da Silva, et al.
Meat Science|November 9, 2011
Early postmortem electrical stimulation simulates PSE pork developmentJ E Hammelman, B C Bowker, A L Grant, et al.
Meat Science|November 9, 2011
The potential impact of current animal research on the meat industry and consumer attitudes towards meatJean-Pierre Garnier, Ronald Klont, Graham Plastow
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation on the shelf life of cured pork sausageC Harms, H Fuhrmann, B Nowak, et al.
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