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Meat Science|June 1, 2010
Evaluation of sample preparation methods for water activity determination in jerky and kippered beef: a research noteN M Harper, K J K Getty, E A E BoyleMeat Science|June 1, 2010
Meat products and consumption culture in the EastKi-Chang Nam, Cheorun Jo, Mooha LeeMeat Science|May 22, 2010
Assessment of the antioxidant potential of selected plant extracts--in vitro and in vivo experiments on porkRudolf Lahucky, Karin Nuernberg, Lubomir Kovac, et al.Meat Science|April 9, 2010
Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperatureS J Moeller, R K Miller, K K Edwards, et al.Meat Science|April 9, 2010
Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): influence on lamb meat qualityGema Nieto, Pedro Díaz, Sancho Bañón, et al.Meat Science|April 9, 2010
Enriching M. sternomandibularis with alpha-tocopherol by dietary means does not protect against the lipid oxidation caused by high-pressure processingR K Tume, A L Sikes, S B SmithMeat Science|April 9, 2010
Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscleA Mohan, M C Hunt, T J Barstow, et al.Meat Science|April 9, 2010
Alignment between chain quality management and chain governance in EU pork supply chains: a Transaction-Cost-Economics perspectiveMark Wever, Nel Wognum, Jacques Trienekens, et al.Meat Science|April 9, 2010
European citizen and consumer attitudes and preferences regarding beef and porkWim Verbeke, Federico J A Pérez-Cueto, Marcia D de Barcellos, et al.Meat Science|April 9, 2010
Production systems and influence on eating quality of porkMichel Bonneau, Bénédicte LebretPageof 867