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Meat Science|January 10, 2012
Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork pattiesYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|December 16, 2011
Simultaneous determination of tenderness and Escherichia coli contamination of pork using hyperspectral scattering techniqueFeifei Tao, Yankun Peng, Yongyu Li, et al.
Meat Science|April 21, 2012
Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seedsA P Moloney, C Kennedy, F Noci, et al.
Meat Science|August 25, 2011
Acceptability of entire male pork with various levels of androstenone and skatole by consumers according to their sensitivity to androstenoneM Bonneau, P Chevillon
Meat Science|September 13, 2011
Chemical composition and inherent properties of offal from calves maintained under two production systemsM Florek, Z Litwińczuk, P Skałecki, et al.
Meat Science|July 2, 2011
Heat-induced gelation of myosin in a low ionic strength solution containing L-histidineT Hayakawa, Y Yoshida, M Yasui, et al.
Meat Science|October 28, 2011
Impact of consumer's sensitivity to androstenone on acceptability of meat from entire male pigs in three European countries: France, Spain and United KingdomM Blanch, N Panella-Riera, P Chevillon, et al.
Meat Science|October 28, 2011
Quality of meat and meat products produced from southern European pig breedsCarolina Pugliese, Francesco Sirtori
Meat Science|October 29, 2011
Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausagesB T Cenci-Goga, P V Rossitto, P Sechi, et al.
Meat Science|October 25, 2011
Carcass and meat quality traits of four different pig crossesMarita Ruusunen, Eero Puolanne, Marja-Liisa Sevon-Aimonen, et al.
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