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Meat Science|November 16, 2013
Lipid oxidation-induced oxidation in emu and ostrich myoglobinsM N Nair, S P Suman, S Li, et al.
Meat Science|November 9, 2013
Effect of lairage time ( 0h, 3 h, 6 h or 12 h) on glycogen content and meat quality parameters in suckling lambsM T Díaz, C Vieira, C Pérez, et al.
Meat Science|November 9, 2013
The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®G Ferrini, J Arnau, M D Guàrdia, et al.
Meat Science|November 9, 2013
An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perceptionIda K Straadt, Margit D Aaslyng, Hanne Christine Bertram
Meat Science|November 9, 2013
Survey of Mexican retail stores for US beef productNelson Huerta-Leidenz, Agustín Ruíz-Flores, Ema Maldonado-Siman, et al.
Meat Science|November 9, 2013
The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: purebred Iberian versus reciprocal Iberian × Duroc crossbred pigsVerónica Fuentes, Sonia Ventanas, Jesús Ventanas, et al.
Meat Science|November 9, 2013
Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacersLaura T Rodriguez Furlán, Antonio Pérez Padilla, Mercedes E Campderrós
Meat Science|November 9, 2013
Sex-specific effect of ractopamine on quality attributes of pork frankfurtersBruno R C Costa-Lima, Anna C V C S Canto, Surendranath P Suman, et al.
Meat Science|November 9, 2013
The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relationEveline De Mey, Katrijn De Klerck, Hannelore De Maere, et al.
Meat Science|November 9, 2013
Effect of supplementing different oils: linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from "Rubia Gallega" calvesLaura González, Teresa Moreno, Esperanza Bispo, et al.
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