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Meat Science|November 9, 2011
Effects of oleoresin-tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork pattiesK C Nam, K Y Ko, B R Min, et al.
Meat Science|November 9, 2011
Effects of dietary daidzein supplementation of pregnant sows on carcass and meat quality and skeletal muscle cellularity of the progenyC Rehfeldt, I Adamovic, G Kuhn
Meat Science|November 9, 2011
Post-mortem activity of the glycogen debranching enzyme and change in the glycogen pools in porcine M. longissimus dorsi from carriers and non-carriers of the RN(-) geneMaria S K Ylä-Ajos, Gunilla Lindahl, Jette F Young, et al.
Meat Science|November 9, 2011
The influence of creatine and a high glycemic carbohydrate on the growth performance and meat quality of market hogs fed ractopamine hydrochlorideC A Stahl, M S Carlson-Shannon, B R Wiegand, et al.
Meat Science|November 9, 2011
Feral goats in Australia: A study on the quality and nutritive value of their meatN M Werdi Pratiwi, P J Murray, D G Taylor
Meat Science|November 9, 2011
The application of collagen preparations as carriers of rosemary extract in the production of processed meatKatarzyna Waszkowiak, Włodzimierz Dolata
Meat Science|November 9, 2011
Effect of level, source, and time of feeding prior to slaughter of supplementary dietary magnesium on pork qualityD N Hamilton, M Ellis, F K McKeith, et al.
Meat Science|November 9, 2011
Dietary tea reduces the iron content of beefM Zembayashi, D K Lunt, S B Smith
Meat Science|November 9, 2011
Bacteriological comparison of parallel and counter flow water chilling of poultry meatT Petrak, Z Kalodera, P Novaković, et al.
Meat Science|November 9, 2011
Use of biodegradable films for fresh cut beef steaks packagingM Cannarsi, A Baiano, R Marino, et al.
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