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Meat Science|April 9, 2010
Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storageSuresh K Devatkal, B M Naveena
Meat Science|April 9, 2010
Physiological responses of Manchega suckling lambs: Effect of stunning with different CO(2) concentrations and exposure timesR Bórnez, M B Linares, H Vergara
Meat Science|April 9, 2010
Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausagesCarles Collell, Pere Gou, Pierre Picouet, et al.
Meat Science|April 9, 2010
Association between cathepsin L (CTSL) and cathepsin S (CTSS) polymorphisms and meat production and carcass traits in Italian Large White pigsL Fontanesi, C Speroni, L Buttazzoni, et al.
Meat Science|April 9, 2010
Effects of supplementing feedlot steers and heifers with zilpaterol hydrochloride on Warner-Bratzler shear force interrelationships of steer and heifer longissimus lumborum and heifer triceps brachii and gluteus medius muscles aged for 7, 14 and 21dH L Claus, M E Dikeman, L Murray, et al.
Meat Science|April 9, 2010
Mass spectrometric investigations on lactate adduction to equine myoglobinR A Mancini, S P Suman, M K R Konda, et al.
Meat Science|April 9, 2010
Red meat consumption: an overview of the risks and benefitsAlison J McAfee, Emeir M McSorley, Geraldine J Cuskelly, et al.
Meat Science|April 9, 2010
Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. longissimus lumborum steaks cooked to various end-point temperaturesT B Schmidt, M W Schilling, J M Behrends, et al.
Meat Science|April 9, 2010
Consumers' quality perception of national branded, national store branded, and imported store branded beefMarija Banović, Klaus G Grunert, Maria Madalena Barreira, et al.
Meat Science|April 9, 2010
Characterization of bison (Bison bison) myoglobinP Joseph, S P Suman, S Li, et al.
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