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Meat Science|July 22, 2010
Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterolsS C Pennisi Forell, N Ranalli, N E Zaritzky, et al.
Meat Science|July 27, 2010
Theoretical analysis on pulsed microwave heating of pork meat supported on ceramic plateTanmay Basak, Badri S Rao
Meat Science|July 27, 2010
Lean content prediction in pig carcasses, loin and ham by computed tomography (CT) using a density modelPierre A Picouet, Fabiana Teran, Marina Gispert, et al.
Meat Science|July 13, 2010
Overexpression of NUDT7, a candidate quantitative trait locus for pork color, downregulates heme biosynthesis in L6 myoblastsMasaaki Taniguchi, Takeshi Hayashi, Masahiro Nii, et al.
Meat Science|July 13, 2010
Advances in ingredient and processing systems for meat and meat productsJochen Weiss, Monika Gibis, Valerie Schuh, et al.
Meat Science|August 3, 2010
Production of biogenic amines "in vitro" in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausagesJosé M Lorenzo, Aida Cachaldora, Sonia Fonseca, et al.
Meat Science|August 3, 2010
Carcass characteristics of Criollo Cordobés kid goats under an extensive management system: effects of gender and liveweight at slaughterA Bonvillani, F Peña, G de Gea, et al.
Meat Science|August 3, 2010
The porcine tribbles homolog 3 (TRIB3) gene: Identification of a missense mutation and association analysis with meat quality and production traits in Italian heavy pigsL Fontanesi, M Colombo, E Scotti, et al.
Meat Science|July 30, 2010
Clenbuterol residues in pig muscle after repeat administration in a growth-promoting doseJelka Pleadin, Ana Vulić, Nina Persi, et al.
Meat Science|June 29, 2010
Effect of protein-xanthophylls (PX) concentrate of alfalfa supplementation on physico-chemical properties of turkey breast and thigh muscles during ageingM Karwowska, J Stadnik, Z J Dolatowski, et al.
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