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Meat Science|November 9, 2011
Analysis of image-based measurements and USDA characteristics as predictors of beef lean yieldW Lu, J Tan
Meat Science|November 9, 2011
A method for early determination of meat ultimate pHO A Young, J West, A L Hart, et al.
Meat Science|November 9, 2011
Dietary vitamin A concentration alters fatty acid composition in pigsA Olivares, A Daza, A I Rey, et al.
Meat Science|November 9, 2011
The value of in vivo real time ultrasonography in assessing loin muscularity and carcass composition of rabbitsS R Silva, C M Guedes, J L Mourão, et al.
Meat Science|November 9, 2011
Comparative study of the histochemical properties, collagen content and architecture of the skeletal muscles of wild boar crossbred pigs and commercial hybrid pigsIchiro Oshima, Hisao Iwamoto, Yoshi-Nori Nakamura, et al.
Meat Science|November 9, 2011
Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausagesBegonya Marcos, Teresa Aymerich, M Dolors Guardia, et al.
Meat Science|November 9, 2011
Influence of hunting-season stage and ripening conditions on nitrogen fractions and degradation of myofibrillar proteins in venison (Cervus elaphus) chorizo sausagesA García Ruiz, C Mariscal, A Soriano
Meat Science|November 9, 2011
Dietary creatine monohydrate has no effect on pork quality of Danish crossbred pigsK Rosenvold, H C Bertram, J F Young
Meat Science|November 9, 2011
The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurtersJ E Hayes, E M Desmond, D J Troy, et al.
Meat Science|November 9, 2011
Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristicsR T Baublits, F W Pohlman, A H Brown, et al.
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