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Meat Science|November 9, 2011
Influence of outdoor rearing and indoor temperature on growth performance, carcass, adipose tissue and muscle traits in pigs, and on the technological and eating quality of dry-cured hamsB Lebret, P Massabie, R Granier, et al.
Meat Science|November 9, 2011
Inhibition of mutagenic N-nitroso compound formation in sausage samples by using l-ascorbic acid and α-tocopherolH Pourazrang, A A Moazzami, B S Fazly Bazzaz
Meat Science|November 9, 2011
The calibration temperature of pH-glass electrodes: significance for meat quality classificationAnders H Karlsson, Katja Rosenvold
Meat Science|November 9, 2011
Sire variation in fatty acid composition of crossbred Wagyu steers and heifersJ A Elías Calles, C T Gaskins, J R Busboom, et al.
Meat Science|November 9, 2011
Evaluation of pork color by using computer visionJ Lu, J Tan, P Shatadal, et al.
Meat Science|November 9, 2011
Effects of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20°CF S Wang
Meat Science|November 9, 2011
Carcass and meat quality in light lambs from different fat classes in the EU carcass classification systemC Sañudo, M Alfonso, A Sánchez, et al.
Meat Science|November 9, 2011
Protease activity higher in postmortem water buffalo meat than Brahman beefK E Neath, A N Del Barrio, R M Lapitan, et al.
Meat Science|November 9, 2011
Effects of starter cultures and nitrite levels on formation of biogenic amines in sucukHüseyin Gençcelep, Güzin Kaban, Mükerrem Kaya
Meat Science|November 9, 2011
Effect of information about animal welfare, expressed in terms of rearing conditions, on lamb acceptabilityF Napolitano, A Braghieri, M Caroprese, et al.
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