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Meat Science|April 27, 2010
Identification of QTL with effects on fatty acid composition of meat in a Charolais x Holstein cross populationB Gutiérrez-Gil, P Wiener, R I Richardson, et al.Meat Science|April 27, 2010
Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cookingC L Lorenzen, C R Calkins, M D Green, et al.Meat Science|April 27, 2010
Effect of ractopamine-HCl supplementation for 28 days on carcass characteristics, muscle fiber morphometrics, and whole muscle yields of six distinct muscles of the loin and roundJ M Gonzalez, S E Johnson, A M Stelzleni, et al.Meat Science|April 27, 2010
Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristicsP Castellano, C González, F Carduza, et al.Meat Science|April 27, 2010
Effect of forage species on fatty acid content and performance of pasture-finished steersR M Dierking, R L Kallenbach, I U GrünMeat Science|April 27, 2010
Identification of lactic acid bacteria involved in the spoilage of pasteurized "foie gras" productsS Matamoros, S André, I Hue, et al.Meat Science|April 27, 2010
Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear forceJ W S Yancey, J K Apple, J-F Meullenet, et al.Meat Science|April 27, 2010
Microbiological studies of ethnic meat products of the Eastern HimalayasArun Kumar Rai, Jyoti Prakash Tamang, Uma PalniMeat Science|April 27, 2010
The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigsL N Edwards, T E Engle, J A Correa, et al.Meat Science|June 1, 2010
The support of meat value chains by genetic technologiesAndrzej A Sosnicki, Scott NewmanPageof 867