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Meat Science|July 19, 2011
Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smokeMargarete Pöhlmann, Alexander Hitzel, Fredi Schwägele, et al.
Meat Science|June 14, 2011
Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausagesBarana C Jayawardana, Tomomi Hirano, Kyu-Ho Han, et al.
Meat Science|June 14, 2011
High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major musclesXueshen Zhu, Marita Ruusunen, Mara Gusella, et al.
Meat Science|June 24, 2011
The impact of short-term feeding of magnesium supplements on the quality of pork packaged in modified atmosphereVerónica Alonso, Laura Provincial, Mario Gil, et al.
Meat Science|June 25, 2011
Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lambValentina Vasta, Renato Italo Pagano, Giuseppe Luciano, et al.
Meat Science|June 28, 2011
Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast filletsAna Del Olmo, Javier Calzada, Manuel Nuñez
Meat Science|August 30, 2011
Effect of whole linseed addition on meat production and quality of Italian Simmental and Holstein young bullsM Corazzin, S Bovolenta, A Sepulcri, et al.
Meat Science|July 12, 2011
Influence of chestnut tannins on welfare, carcass characteristics, meat quality, and lipid oxidation in rabbits under high ambient temperatureHuawei Liu, Daowei Zhou, Jianming Tong, et al.
Meat Science|July 9, 2011
Evaluation of a dehydrated beef protein to replace sodium-based phosphates in injected beef strip loinsAustin C Lowder, Carla L Goad, Xingqiu Lou, et al.
Meat Science|August 5, 2011
Effect of exposure to light on physico-chemical quality attributes of sliced dry-cured Iberian ham under different packaging systemsV Parra, J Viguera, J Sánchez, et al.
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