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Meat Science|April 27, 2010
Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripeningT Komprda, P Sládková, V Dohnal
Meat Science|April 27, 2010
Antimicrobial effect of κ-carrageenan-based edible film containing ovotransferrin in fresh chicken breast stored at 5°CKuk-Hwan Seol, Dong-Gyun Lim, Aera Jang, et al.
Meat Science|April 27, 2010
The effect of transportation on the expression of heat shock proteins and meat quality of M. longissimus dorsi in pigsJimian Yu, Shu Tang, Endong Bao, et al.
Meat Science|April 27, 2010
Identification of meat species by TaqMan-based real-time PCR assayZ Kesmen, A Gulluce, F Sahin, et al.
Meat Science|April 27, 2010
Comparison of different devices for predicting the lean meat percentage of pig carcassesMaria Font I Furnols, Marina Gispert
Meat Science|April 27, 2010
Effects of genotype and slaughter weight on the meat quality of Criollo Cordobes and Anglonubian kids produced under extensive feeding conditionsF Peña, A Bonvillani, B Freire, et al.
Meat Science|April 27, 2010
An attempt to predict pork drip loss from pH and colour measurements or near infrared spectra using artificial neural networksMaja Prevolnik, Marjeta Candek-Potokar, Marjana Novič, et al.
Meat Science|April 27, 2010
Effects of live weight and processing on the sensory traits, androstenedione concentration and 5-alpha-androst-16-en-3-one (androstenone) concentration in boar meatM D Coker, R L West, J H Brendemuhl, et al.
Meat Science|April 27, 2010
Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopyKatja Rosenvold, Elisabeth Micklander, Per Waaben Hansen, et al.
Meat Science|April 27, 2010
Selective adipogenic effects of propionate on bovine intramuscular and subcutaneous preadipocytesRong Wan, Jinping Du, Liping Ren, et al.
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