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Meat Science|April 9, 2010
Effects of fasting prior to slaughter on pH development and energy metabolism post-mortem in M. longissimus dorsi of pigsH Sterten, N Oksbjerg, T Frøystein, et al.
Meat Science|April 9, 2010
Utilization of extruded linseed to modify fatty composition of intensively-reared lamb meat: effect of associated cereals (wheat vs. corn) and linoleic acid content of the dietV Berthelot, P Bas, P Schmidely
Meat Science|April 9, 2010
Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperaturesS Limbo, L Torri, N Sinelli, et al.
Meat Science|April 9, 2010
Phospholipase A2 and antioxidant enzyme activities in normal and PSE porkTao Chen, Guang-Hong Zhou, Xing-Lian Xu, et al.
Meat Science|April 9, 2010
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory propertiesCarmine Summo, Francesco Caponio, Vito Michele Paradiso, et al.
Meat Science|April 9, 2010
The association between polymorphism of PKM2 gene and glycolytic potential and pork meat qualityH Sieczkowska, M Koćwin-Podsiadła, A Zybert, et al.
Meat Science|April 9, 2010
Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systemsYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|April 9, 2010
Tenderness--an enzymatic viewCaroline M Kemp, Paul L Sensky, Ronald G Bardsley, et al.
Meat Science|April 9, 2010
A second look into fibre typing--relation to meat qualityL Lefaucheur
Meat Science|April 9, 2010
Biomarkers of meat intake and the application of nutrigenomicsLars O Dragsted
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