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Meat Science|August 17, 2010
Effect of ageing and μ-calpain markers on meat quality from Brangus steers finished on pastureJuliana Papaleo Mazzucco, Lilia M Melucci, Edgardo L Villarreal, et al.Meat Science|October 6, 2010
Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meatG Ripoll, M Joy, F MuñozMeat Science|September 14, 2010
Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausageM K Omer, O Alvseike, A Holck, et al.Meat Science|July 28, 2010
Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breedS H Lee, Y M Choi, J H Choe, et al.Meat Science|July 22, 2010
Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaksC S Prado, P E de FelícioMeat Science|July 30, 2010
Effect of age and cut on the nutritional content of South African beefH C Schönfeldt, R T Naudé, E BoshoffMeat Science|July 30, 2010
Differentially expressed proteins during fat accumulation in bovine skeletal muscleQiankun Zhang, Hong-Gu Lee, Jung-A Han, et al.Meat Science|February 15, 2011
Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigerationJ A Curiel, C Ruiz-Capillas, B de Las Rivas, et al.Meat Science|February 15, 2011
Carotenoid, colour and reflectance measurements in bovine adipose tissue to discriminate between beef from different feeding systemsF T Röhrle, A P Moloney, M T Osorio, et al.Meat Science|February 15, 2011
Vacuum skin pack of beef--a consumer friendly alternativeÅsa Lagerstedt, Maria L Ahnström, Kerstin LundströmPageof 867