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Meat Science|June 29, 2010
Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometrySandie M Møller, Annemarie Gunvig, Hanne Christine Bertram
Meat Science|June 25, 2010
Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beefEsen Alp, Muhammet Irfan Aksu
Meat Science|August 11, 2010
Prevalence and risk factors for bruises in Chilean bovine carcassesA C Strappini, K Frankena, J H M Metz, et al.
Meat Science|August 25, 2010
Changes in blood constituents of swine transported for 8 or 16 h to an AbattoirM Becerril-Herrera, M Alonso-Spilsbury, M E Trujillo Ortega, et al.
Meat Science|August 31, 2010
Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGEY Jiang, F Gao, X L Xu, et al.
Meat Science|September 10, 2010
Near infrared spectroscopy as an on-line method to quantitatively determine glycogen and predict ultimate pH in pre rigor bovine M. longissimus dorsiD Lomiwes, M M Reis, E Wiklund, et al.
Meat Science|September 10, 2010
Associations between single nucleotide polymorphisms in multiple candidate genes and carcass and meat quality traits in a commercial Angus-cross populationJennifer L Gill, Stephen C Bishop, Caroline McCorquodale, et al.
Meat Science|May 25, 2010
Effect of dietary soybean oil addition on the odd-numbered and branched-chain fatty acids in rabbit meatGeorge Papadomichelakis, Areti Karagiannidou, Vasilios Anastasopoulos, et al.
Meat Science|May 25, 2010
Effects of nutritional level on pork quality and gene expression of micro-calpain and calpastatin in muscle of finishing pigsRenyong Tang, Bing Yu, Keying Zhang, et al.
Meat Science|June 15, 2010
Meat standards and grading: a world viewR J Polkinghorne, J M Thompson
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