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Meat Science|November 9, 2011
The assessment of carcass composition of Awassi male lambs by real-time ultrasound at two different live weightsAbdülkadir Orman, G Ülke Calışkan, Serdal Dikmen, et al.
Meat Science|November 9, 2011
Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidantsI Valencia, M N O'Grady, D Ansorena, et al.
Meat Science|November 9, 2011
Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured hamF Sánchez-Molinero, J Arnau
Meat Science|November 9, 2011
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meatGiampiero Sacchetti, Carla Di Mattia, Paola Pittia, et al.
Meat Science|November 9, 2011
Traceability of four European Protected Geographic Indication (PGI) beef products using Single Nucleotide Polymorphisms (SNP) and Bayesian statisticsR Negrini, L Nicoloso, P Crepaldi, et al.
Meat Science|November 9, 2011
Southern Spain lamb types discrimination by using visible spectroscopy and basic physicochemical traitsM Juárez, M J Alcalde, A Horcada, et al.
Meat Science|November 9, 2011
Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation productsKaja Tikk, John-Erik Haugen, Henrik J Andersen, et al.
Meat Science|November 9, 2011
Factors that affect and motivate the purchase of quality-labelled beef in SpainWilmer Sepúlveda, María T Maza, Angel R Mantecón
Meat Science|November 9, 2011
Influence of maternal feed rationing on metabolic and contractile properties of Longissimus lumborum muscle fibres in the rabbit offspringA Dalle Zotte, H Rémignon, G M Chiericato
Meat Science|November 9, 2011
Honey inhibits lipid oxidation in ready-to-eat ground beef pattiesJ E Johnston, H A Sepe, C L Miano, et al.
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