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Meat Science|June 21, 2014
The use of power ultrasound for accelerating the curing of porkC K McDonnell, J G Lyng, P Allen
Meat Science|June 25, 2014
Effect of beating processing, as a means of reducing salt content in frankfurters: a physico-chemical and Raman spectroscopic studyZhuang-Li Kang, Peng Wang, Xing-Lian Xu, et al.
Meat Science|January 9, 2014
Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methodsHasan Keşkekoğlu, Ali Uren
Meat Science|June 29, 2014
Effect of electrical and mechanical stunning on bleeding, instrumental properties and sensory meat quality in rabbitsR Lafuente, M López
Meat Science|February 25, 2015
Evaluation of carcass composition of intact boars using linear measurements from performance testing, dissection, dual energy X-ray absorptiometry (DXA) and magnetic resonance imaging (MRI)M Bernau, P V Kremer, E Lauterbach, et al.
Meat Science|February 14, 2015
Substituting redberry juniper for oat hay in lamb feedlot diets: Carcass characteristics, adipose tissue fatty acid composition, and sensory panel traitsT R Whitney, S B Smith
Meat Science|June 24, 2014
Effects of binders combined with glucono-δ-lactone on the quality characteristics of pressure-induced cold-set restructured porkJi-Yeon Chun, Mi-Jung Choi, Sang-Gi Min, et al.
Meat Science|June 27, 2014
Microbiological contamination of cattle carcasses at different stages of slaughter in two abattoirsClaudio Zweifel, Michel Capek, Roger Stephan
Meat Science|June 28, 2014
Sensing the quality parameters of Chinese traditional Yao-meat by using a colorimetric sensor combined with genetic algorithm partial least squares regressionXiaowei Huang, Xiaobo Zou, Jiewen Zhao, et al.
Meat Science|June 28, 2014
Carcass merit and meat quality in Suffolk lambs, Katahdin lambs, and meat-goat kids finished on a grass-legume pasture with and without supplementationK E Turner, D P Belesky, K A Cassida, et al.
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