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Meat Science|November 9, 2011
Energy supply patterns for finishing steers: Feed conversion efficiency, components of bodyweight gain and meat qualityA P Moloney, M G Keane, M T Mooney, et al.
Meat Science|November 9, 2011
Muslim consumer trust in halal meat status and control in BelgiumKarijn Bonne, Wim Verbeke
Meat Science|November 9, 2011
The effects of broiler catching method on breast meat qualityM W Schilling, V Radhakrishnan, Y V Thaxton, et al.
Meat Science|November 9, 2011
Distributions of brine and bacteria in beef primal cuts injected with brine without, or before or after mechanical tenderizingC O Gill, B Uttaro, M Badoni, et al.
Meat Science|November 9, 2011
The influence of storage and display conditions on the color stability of display-ready pork loin roastsL E Jeremiah, L L Gibson
Meat Science|November 9, 2011
The influence of storage and display conditions on the retail properties and case-life of display-ready pork loin roastsL E Jeremiah, L L Gibson
Meat Science|November 9, 2011
Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing techniqueG Monin, P Marinova, A Talmant, et al.
Meat Science|November 9, 2011
Post-mortem calpain-system kinetics in lamb: Effects of clenbuterol and preslaughter exerciseN J Simmons, O A Young, P M Dobbie, et al.
Meat Science|November 9, 2011
Effects of modified atmosphere storage on colour and microbiological shelf life of normal and pale, soft and exudative porkO Sørheim, T Erlandsen, H Nissen, et al.
Meat Science|November 9, 2011
Comparative evaluation of some antioxidants in salame Milano and mortadella productionG P Ghiretti, E Zanardi, E Novelli, et al.
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