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Meat Science|August 30, 2011
Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride saltsMónica Armenteros, María-Concepción Aristoy, José Manuel Barat, et al.
Meat Science|September 28, 2011
PCR amplification of repetitive sequences as a possible approach in relative species quantificationN Z Ballin, F K Vogensen, A H Karlsson
Meat Science|May 18, 2011
Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausagesAlberto Grossi, Jakob Søltoft-Jensen, Jes Christian Knudsen, et al.
Meat Science|May 12, 2011
Red meat and colon cancer: should we become vegetarians, or can we make meat safer?Denis E Corpet
Meat Science|May 24, 2011
Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipidsLizhen Ma, Youling L Xiong
Meat Science|January 17, 2012
Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaksC M Leick, J M Behrends, T B Schmidt, et al.
Meat Science|January 24, 2012
Improving meat quality of organic pork through post mortem handling of carcasses: an innovative approachMargrethe Therkildsen, Lars Kristensen, Sybille Kyed, et al.
Meat Science|November 30, 2011
Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venisonC L Hutchison, R C Mulley, E Wiklund, et al.
Meat Science|November 30, 2011
Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and SalmonellaD Harris, M M Brashears, A J Garmyn, et al.
Meat Science|November 29, 2011
Determination of residual ractopamine concentrations by enzyme immunoassay in treated pig's tissues on days after withdrawalJelka Pleadin, Nina Perši, Ana Vulić, et al.
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