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Meat Science|April 27, 2010
Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef qualityL Ramamoorthi, S Toshkov, M S BrewerMeat Science|April 27, 2010
Δ(9) desaturase protein expression and fatty acid composition of longissimus dorsi muscle in lambs fed green herbage or concentrate with or without added tanninsValentina Vasta, Alessandro Priolo, Manuel Scerra, et al.Meat Science|April 27, 2010
Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beefKyriaki G Zinoviadou, Konstantinos P Koutsoumanis, Costas G BiliaderisMeat Science|April 27, 2010
Growth and meat quality of kids of indigenous Greek goats (Capra prisca) as influenced by dietary protein and gastrointestinal nematode challengeG Arsenos, P Fortomaris, E Papadopoulos, et al.Meat Science|April 27, 2010
Interrelationships between meat quality traits, texture measurements and physicochemical characteristics of M. rectus abdominis from Charolais heifersM P Oury, B Picard, M Briand, et al.Meat Science|April 27, 2010
The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerkyHan-Sul Yang, Young-Hwa Hwang, Seon-Tea Joo, et al.Meat Science|April 27, 2010
A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristicsK W Farag, E Duggan, D J Morgan, et al.Meat Science|April 27, 2010
Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFAMikel García-Iñiguez de Ciriano, Cecilia García-Herreros, Eduardo Larequi, et al.Meat Science|April 27, 2010
Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hamsM Flores, M C Aristoy, T Antequera, et al.Meat Science|April 27, 2010
Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processingP Fantazzini, M Gombia, P Schembri, et al.Pageof 867