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Meat Science|May 17, 2011
Redberry juniper as a roughage source in lamb feedlot rations: wool and carcass characteristics, meat fatty acid profiles, and sensory panel traitsT R Whitney, C J Lupton, S B Smith
Meat Science|June 15, 2011
Effect of polymorphisms at the ghrelin gene locus on carcass, microstructure and physicochemical properties of longissimus lumborum muscle of Polish Landrace pigsDorota Wojtysiak, Urszula Kaczor
Meat Science|June 15, 2011
Antioxidant and other quality properties of reindeer muscle from two different Norwegian regionsMaria B Mielnik, Agnieszka Rzeszutek, Ellen C Triumf, et al.
Meat Science|June 15, 2011
Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail displayA R Hoyle Parks, M M Brashears, J N Martin, et al.
Meat Science|May 31, 2011
Diversity and safety hazards of bacteria involved in meat fermentationsRégine Talon, Sabine Leroy
Meat Science|June 17, 2011
Amorphous cellulose gel as a fat substitute in fermented sausagesPaulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Roger Wagner, et al.
Meat Science|March 23, 2011
Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzerM Nurjuliana, Y B Che Man, D Mat Hashim, et al.
Meat Science|April 19, 2011
Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formationGonzalo Delgado-Pando, Susana Cofrades, Claudia Ruiz-Capillas, et al.
Meat Science|April 19, 2011
Variability of the lipolytic activity and volatile molecules production by a strain of Yarrowia lipolytica in pork fat and its dependence on environmental conditionsFrancesca Patrignani, Lucia Vannini, Fausto Gardini, et al.
Meat Science|April 19, 2011
Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitorAna María Martín-Sánchez, Clemencia Chaves-López, Esther Sendra, et al.
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