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Meat Science|April 27, 2010
The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef pattiesS H Chae, J T Keeton, R K Miller, et al.
Meat Science|April 27, 2010
Physical activity-induced alterations on tissue lipid composition and lipid metabolism in fattening pigsA Daza, A I Rey, A Olivares, et al.
Meat Science|April 27, 2010
Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding backgroundTrinidad Pérez-Palacios, Jorge Ruiz, Juan Florencio Tejeda, et al.
Meat Science|April 27, 2010
Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meatsM Guillevic, M Kouba, J Mourot
Meat Science|April 27, 2010
Changes in the content of biologically active polyamines during beef loin storage and cookingM Kozová, P Kalač, T Pelikánová
Meat Science|April 27, 2010
Interactions between genotype, dietary fat saturation and vitamin A concentration on intramuscular fat content and fatty acid composition in pigsA Olivares, A Daza, A I Rey, et al.
Meat Science|April 27, 2010
Effects of vitamin A supplementation and weaning age on serum and liver retinol concentrations, carcass traits, and lipid composition in market beef cattleA M Arnett, M E Dikeman, M J Daniel, et al.
Meat Science|April 27, 2010
Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavorA J Myers, S M Scramlin, A C Dilger, et al.
Meat Science|April 27, 2010
Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubationKoo B Chin, Mi Y Go, Youling L Xiong
Meat Science|April 27, 2010
Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and SingaporeR W Purchas, P C H Morel, J A M Janz, et al.
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