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Meat Science|April 9, 2010
Evaluation of different types of dry-cured ham by Italian and French consumersS Cannata, S Ratti, K Meteau, et al.
Meat Science|April 9, 2010
Meat quality of Nguni steers supplemented with Acacia karroo leaf-mealC Mapiye, M Chimonyo, K Dzama, et al.
Meat Science|April 9, 2010
Predicting meat yields and commercial meat cuts from carcasses of young bulls of Spanish breeds by the SEUROP method and an image analysis systemA Oliver, J A Mendizabal, G Ripoll, et al.
Meat Science|April 9, 2010
Stress-related hormones in horses before and after stunning by captive bolt gunElisabetta Micera, Maria Albrizio, Nicoletta C Surdo, et al.
Meat Science|April 9, 2010
The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter musclesD F Keenan, E M Desmond, J E Hayes, et al.
Meat Science|April 9, 2010
The production of pork with garlic flavour notes using garlic essential oilJasmine Leong, Patrick C H Morel, Roger W Purchas, et al.
Meat Science|April 9, 2010
Trans-18:1 and conjugated linoleic acid profiles after the inclusion of buffer, sodium sesquicarbonate, in the concentrate of finishing steersNoelia Aldai, Michael E R Dugan, John K G Kramer, et al.
Meat Science|April 9, 2010
Myosin filament depolymerizes in a low ionic strength solution containing L-histidineT Hayakawa, T Ito, J Wakamatsu, et al.
Meat Science|April 9, 2010
Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breastJames R Claus, Christopher A Sawyer, Kurt D Vogel
Meat Science|April 9, 2010
Rate of blood loss and timing of exsanguination on prevalence of ecchymosis in fallow deer (Dama dama)R C Mulley, D F Falepau, J S Flesch, et al.
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