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Meat Science|July 25, 2012
Effect of ractopamine hydrochloride (Optaflexx) dose on live animal performance, carcass characteristics and tenderness in early weaned beef steersD D Boler, A L Shreck, D B Faulkner, et al.
Meat Science|July 24, 2012
HRMAS-NMR spectroscopy and multivariate analysis meat characterisationMena Ritota, Lorena Casciani, Sebastiana Failla, et al.
Meat Science|July 31, 2012
The effect of kimchi on the microbiological stability of fermented sausageYoung-Seo Park, Joo-Yeon Lee
Meat Science|January 24, 2015
Effects of feeding high protein or conventional canola meal on dry cured and conventionally cured baconK L Little, B M Bohrer, H H Stein, et al.
Meat Science|February 1, 2015
Metabolic profiling by (1)H NMR of ground beef irradiated at different irradiation dosesEmanuela Zanardi, Augusta Caligiani, Luigi Palla, et al.
Meat Science|August 23, 2012
Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosusVladimir M Tomović, Marija R Jokanović, Ljiljana S Petrović, et al.
Meat Science|August 23, 2012
Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practicesL Vázquez-Araújo, E Chambers, K Adhikari, et al.
Meat Science|July 10, 2012
Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid compositionNoelia Aldai, Paz Lavín, John K G Kramer, et al.
Meat Science|July 10, 2012
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processingM Škrlep, M Čandek-Potokar, B Žlender, et al.
Meat Science|July 4, 2012
Pre-freezing raw hams affects quality traits in cooked hams: potential influence of protein oxidationM Utrera, M Armenteros, S Ventanas, et al.
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