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Meat Science|April 27, 2010
Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate associationF Fernández-Martín, I López-López, S Cofrades, et al.
Meat Science|April 27, 2010
The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systemsJ E Hayes, V Stepanyan, P Allen, et al.
Meat Science|April 27, 2010
Growth and carcass fatty acid composition of beef steers fed soybean oil for increasing duration before slaughterP A Ludden, O Kucuk, D C Rule, et al.
Meat Science|April 27, 2010
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)M G Bonomo, A Ricciardi, T Zotta, et al.
Meat Science|April 27, 2010
An exploratory observational study to develop an improved method for quantifying beef carcass salable meat yieldR L Farrow, G H Loneragan, J W Pauli, et al.
Meat Science|April 27, 2010
The effects of a mutation in the myostatin gene on meat and carcass qualityP Wiener, J A Woolliams, A Frank-Lawale, et al.
Meat Science|April 27, 2010
Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methodsLuca Cocolin, Paola Dolci, Kalliopi Rantsiou, et al.
Meat Science|April 27, 2010
Perilipin, C/EBPα, and C/EBPβ mRNA abundance in longissimus muscle and different adipose tissues of Holstein and Charolais cattleJ X Xu, E Albrecht, T Viergutz, et al.
Meat Science|April 27, 2010
Effect of gamma irradiation on microbial load and quality characteristics of minced camel meatM Al-Bachir, R Zeinou
Meat Science|April 27, 2010
Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS)M Armenteros, M Heinonen, V Ollilainen, et al.
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