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Meat Science|June 28, 2011
Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oilNicole M Josquin, Jozef P H Linssen, Jacques H HoubenMeat Science|June 28, 2011
Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traitsJ G Rodríguez-Carpena, D Morcuende, M EstévezMeat Science|June 21, 2011
Total antioxidant capacities of raw and cooked meatsArda Serpen, Vural Gökmen, Vincenzo FoglianoMeat Science|November 13, 2010
Intramuscular fatty acid composition of lambs fed diets containing alternative protein sourcesM Scerra, P Caparra, F Foti, et al.Meat Science|December 15, 2010
Association analyses of single nucleotide polymorphisms in the LEP and SCD1 genes on the fatty acid profile of muscle fat in Simmental bullsL Orrù, G F Cifuni, E Piasentier, et al.Meat Science|December 15, 2010
Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oilM K Youssef, S BarbutMeat Science|May 3, 2011
Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured hamSusana Ripollés, Paulo Cezar Bastianello Campagnol, Mónica Armenteros, et al.Meat Science|May 17, 2011
Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid compositionM Scerra, G Luciano, P Caparra, et al.Meat Science|June 3, 2011
Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crossed barrows and giltsG Mas, M Llavall, D Coll, et al.Meat Science|March 8, 2011
Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bullsLixian Zhu, Shujuan Gao, Xin LuoPageof 867