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Meat Science|November 9, 2011
Electromagnetic scanning to estimate carcass lean content of Taiwan native broilersR S Lin, L R Chen, S C Huang, et al.
Meat Science|November 9, 2011
α- and γ-tocopherol levels in Nelore steer blood plasma after a single oral treatment of soybean oil deodorizer distillate (SODD)J R Z Borher, L A G Gonçalves, P E de Felício
Meat Science|November 9, 2011
Relationships between beef carcass shape and muscle to bone ratioR W Purchas, A V Fisher, M A Price, et al.
Meat Science|November 9, 2011
Bioassay for nisin in sausage; a shelf life study of nisin in cooked sausageJ Reunanen, P E J Saris
Meat Science|November 9, 2011
The effects of aging on moisture-enhanced pork loinsKathy J Davis, Joseph G Sebranek, Elisabeth Huff-Lonergan, et al.
Meat Science|November 9, 2011
Effect of grass or concentrate feeding systems and rate of growth on triglyceride and phospholipid and their fatty acids in the M. longissimus thoracis of lambsB Aurousseau, D Bauchart, E Calichon, et al.
Meat Science|November 9, 2011
Sequence analysis of mitochondrial 12S rRNA gene can identify meat speciesP S Girish, A S R Anjaneyulu, K N Viswas, et al.
Meat Science|November 9, 2011
Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beefC E Realini, S K Duckett, G W Brito, et al.
Meat Science|November 9, 2011
Replacement of pile salting by simultaneous brine thawing-salting in Spanish cured ham manufacturingJ M Barat, R Grau, M J Pagán-Moreno, et al.
Meat Science|November 9, 2011
A second mutant allele (V199I) at the PRKAG3 (RN) locus-II. Effect on colour characteristics of pork loinGunilla Lindahl, Ann-Charlotte Enfält, Gertrud von Seth, et al.
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