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Meat Science|April 9, 2010
Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from PortugalS D Todorov, P Ho, M Vaz-Velho, et al.
Meat Science|November 13, 2010
WITHDRAWN: Comparison of high performance liquid chromatography and liquid chromatography/tandem mass spectrometry methods in the quantification and confirmation of ochratoxin A in pig tissueDragan Milićević, Verica Jurić, Aleksandra Daković, et al.
Meat Science|December 3, 2010
The effect of yeast extract addition on quality of fermented sausages at low NaCl contentPaulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Roger Wagner, et al.
Meat Science|November 3, 2010
Suckling kid breed and slaughter weight discrimination using muscle colour and visible reflectanceG Ripoll, M J Alcalde, A Horcada, et al.
Meat Science|November 30, 2010
Effect of fat content on aroma generation during processing of dry fermented sausagesAlicia Olivares, José Luis Navarro, Mónica Flores
Meat Science|December 1, 2010
Effect of age and cut on cooking loss, juiciness and flavour of South African beefH C Schönfeldt, P E Strydom
Meat Science|September 25, 2010
Regional differences in micro-structural and biochemical characteristics of growth and metabolism in semitendinosus muscle of 28-day old pigletsD Lösel, G Nürnberg, C Rehfeldt
Meat Science|October 19, 2010
Phenotypic blood glutathione concentration and selenium supplementation interactions on meat colour stability and fatty acid concentrations in Merino lambsS M Liu, H X Sun, C Jose, et al.
Meat Science|October 23, 2010
Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensorAleida S Hernández-Cázares, María-Concepción Aristoy, Fidel Toldrá
Meat Science|November 16, 2010
Influence of soiling on boar taint in boarsM Aluwé, K M Bekaert, F A M Tuyttens, et al.
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