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Meat Science|November 9, 2011
Screening for anti-listerial bacteriocin-producing lactic acid bacteria from "Gueddid" a traditionally Tunisian fermented meatZouhaier Ben Belgacem, Mounir Ferchichi, Hervé Prévost, et al.
Meat Science|November 9, 2011
Sodium lactate influences myoglobin redox stability in vitroR A Mancini, R Ramanathan
Meat Science|November 9, 2011
Effects of mid-summer transport duration on pre- and post-slaughter performance and pork quality in MexicoD Mota-Rojas, M Becerril, C Lemus, et al.
Meat Science|November 9, 2011
The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beefC W Balentine, P G Crandall, C A O'Bryan, et al.
Meat Science|November 9, 2011
Lipid characteristics of subcutaneous adipose tissue and M. longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpointsK Y Chung, D K Lunt, C B Choi, et al.
Meat Science|November 9, 2011
Influence of maturation and cooking treatments on the nutritional value of bovine meats: Water losses and vitamin B12Isabelle Ortigues-Marty, Emilie Thomas, D P Prévéraud, et al.
Meat Science|November 9, 2011
Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheresF S Wang
Meat Science|November 9, 2011
Relationships between muscle characteristics and meat quality traits of young Charolais bullsG Renand, B Picard, C Touraille, et al.
Meat Science|November 9, 2011
Effects of urea denatureation and pH on the ability of porcine myoglobin to undergo reductionL G Zhu, M S Brewer
Meat Science|November 9, 2011
Chemical and discriminant analysis of bovine meat by near infrared reflectance spectroscopy (NIRS)D Alomar, C Gallo, M Castañeda, et al.
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