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Meat Science|November 2, 2010
Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristicXiang-Lian Xu, Min-Yi Han, Ying Fei, et al.
Meat Science|November 2, 2010
Characterization of loin shape from Duroc and Duroc composite finishing giltsB K Lowe, D L Clark, D D Boler, et al.
Meat Science|January 15, 2011
Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurtersEmin Burçin Özvural, Halil Vural
Meat Science|January 4, 2011
Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model systemS Kulkarni, F A DeSantos, S Kattamuri, et al.
Meat Science|January 4, 2011
Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaksZ Pietrasik, P J Shand
Meat Science|January 4, 2011
Effects of dry-ageing on pork quality characteristics in different genotypesManuel Juárez, William R Caine, Mike E R Dugan, et al.
Meat Science|September 22, 2010
Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatnessSérgio Bertelli Pflanzer, Pedro Eduardo de Felício
Meat Science|February 25, 2011
Sensory quality of meat from lambs fed garlicV J Strickland, J S Fisher, H G Williams, et al.
Meat Science|February 25, 2011
Multivariate analysis of meat production traits in Murciano-Granadina goat kidsP Zurita-Herrera, J V Delgado, A Argüello, et al.
Meat Science|March 5, 2011
Muscle fiber type characterization and myosin heavy chain (MyHC) isoform expression in Mediterranean buffaloesC L Francisco, A M Jorge, M Dal-Pai-Silva, et al.
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