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Meat Science|November 9, 2011
Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground porkW Tan, L A ShelefMeat Science|November 9, 2011
Quantitative determination of titin and nebulin in poultry meat by SDS-PAGE with an internal standardJolanta Tomaszewska-Gras, Jacek Kijowski, Franciscus J G SchreursMeat Science|November 9, 2011
Contents of vitamins B(1), B(2), B(6), and B(12) in pork and meat productsM J Esteve, R Farré, A Frígola, et al.Meat Science|November 9, 2011
Genotype and gender differences in carnosine extracts and antioxidant activities of chicken breast and thigh meatsKanok-Orn Intarapichet, Bussayarat MaikhunthodMeat Science|November 9, 2011
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausagesAnnalisa Casaburi, Giuseppe Blaiotta, Gianluigi Mauriello, et al.Meat Science|November 9, 2011
Effect of feeding partially hydrogenated lard on trans-fatty acid content of muscle and backfat of heavy pigsD Bochicchio, V Faeti, G Marchetto, et al.Meat Science|November 9, 2011
Prevalence of Shiga toxin-producing Escherichia coli in beefH S Hussein, L M BollingerMeat Science|November 9, 2011
Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated porkE S Viana, L A M Gomide, M C D VanettiMeat Science|November 9, 2011
Turkey breast meat functionality differences among turkeys selected for body weight and/or breast yieldM S Updike, H N Zerby, J C Sawdy, et al.Meat Science|November 9, 2011
Performances and meat quality of two Italian pig breeds fed diets for commercial hybridsR Fortina, S Barbera, C Lussiana, et al.Pageof 871