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Meat Science|November 16, 2010
Effect of restricted feeding and realimentation periods on pork quality and fatty acid profile of M. longissimus thoracisJ Więcek, A Rekiel, M Batorska, et al.
Meat Science|November 16, 2010
Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beefJen-Hua Cheng, Shu-Tai Wang, Yi-Mei Sun, et al.
Meat Science|April 9, 2013
Effects of low protein diets on pigs with a lean genotype. 1. Carcass composition measured by dissection and muscle fatty acid compositionJ D Wood, N R Lambe, G A Walling, et al.
Meat Science|April 9, 2013
Pork in good company? Exploratory analysis of side dishes, beverages, foodscapes and individual characteristicsWim Verbeke, Federico J A Perez-Cueto, Marcia Dutra de Barcellos, et al.
Meat Science|February 5, 2013
Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork qualityMarinus F W Te Pas, Leo Kruijt, Mariusz Pierzchala, et al.
Meat Science|February 5, 2013
The effects of gender, age and region on macro- and micronutrient contents and fatty acid profiles in the muscles of roe deer and wild boar in Mecklenburg-Western Pomerania (Germany)D Dannenberger, G Nuernberg, K Nuernberg, et al.
Meat Science|February 5, 2013
Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausagesE Heir, A L Holck, M K Omer, et al.
Meat Science|February 19, 2013
Phenotypic characterisation of colour stability of lamb meatRobin H Jacob, Mario F D'Antuono, Arthur R Gilmour, et al.
Meat Science|September 7, 2013
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibreKarin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, et al.
Meat Science|September 7, 2013
Influence of natural extracts on the shelf life of modified atmosphere-packaged pork pattiesJosé M Lorenzo, Jorge Sineiro, Isabel R Amado, et al.
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