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Meat Science|November 9, 2011
Bioactive packaging technologies for extended shelf life of meat-based productsVéronique Coma
Meat Science|November 9, 2011
Meat products in the past, today and in the futureFrank Vandendriessche
Meat Science|November 9, 2011
Biogenic amines produced by Enterobacteriaceae isolated from meat productsF Durlu-Özkaya, K Ayhan, N Vural
Meat Science|November 9, 2011
The effect of corn distiller's dried grains with solubles, ractopamine, and conjugated linoleic acid on the carcass performance, meat quality, and shelf-life characteristics of fresh pork following three different storage methodsJ W Rickard, B R Wiegand, D Pompeu, et al.
Meat Science|November 9, 2011
Muscle metabolic traits, post mortem-pH-decline and meat quality in pigs subjected to regular physical training and spontaneous activityJ S Petersen, P Henckel, H Maribo, et al.
Meat Science|November 9, 2011
Dry fermented sausages elaborated with Lactobacillus plantarum-staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processesC Ibañez, L Quintanilla, C Cid, et al.
Meat Science|November 9, 2011
Effects of rigor attainment temperature on meat blooming and colour on displayO A Young, A Priolo, N J Simmons, et al.
Meat Science|November 9, 2011
Effects of muscle α-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the US, Japan and AustraliaH N Zerby, K E Belk, J K Ahola, et al.
Meat Science|November 9, 2011
The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model mincesP T Olesen, L H Stahnke
Meat Science|November 9, 2011
Sensitivity of pig genotypes to short-term manipulation of plasma fatty acids by feeding linseedN D Cameron, J D Wood, M Enser, et al.
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