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Meat Science|November 9, 2011
Changes in fatty acids and microbial populations of pork inoculated with two biopreservative strainsH Minor-Pérez, E Ponce-Alquicira, S Macías-Bravo, et al.
Meat Science|November 9, 2011
Glutathione peroxidase activity, and content of total and soluble selenium in five bovine and porcine organs used in meat productionCharlotte Daun, Björn Akesson
Meat Science|November 9, 2011
Effects of housing conditions of slaughter pigs on some post mortem muscle metabolites and pork quality characteristicsE Lambooij, B Hulsegge, R E Klont, et al.
Meat Science|November 9, 2011
The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devicesC Sañudo, E S Macie, J L Olleta, et al.
Meat Science|November 9, 2011
The effects of antioxidative treatments on mutton flavour/odour intensity and species flavour differentiationD H Reid, O A Young, T J Braggins
Meat Science|November 9, 2011
Comparisons of the effect of electrical stimulation methods on postmortem pH decline in beef muscleC L Kastner, J R Schwenke, P B Kenney, et al.
Meat Science|November 9, 2011
Influence of repeated restraint and isolation stress and electrolyte administration on carcass quality and muscle electrolyte content of sheepJ K Apple, J A Unruh, J E Minton, et al.
Meat Science|November 9, 2011
Physiological and structural events post mortem of importance for drip loss in porkAnnette Schäfer, Katja Rosenvold, Peter P Purslow, et al.
Meat Science|November 9, 2011
The effect of experimental stress on sarcoplasmic reticulum Ca(2+) transport and meat quality in pig muscleU Küchenmeister, G Kuhn, B Stabenow, et al.
Meat Science|November 9, 2011
Influence of vitamin E on lipid and protein oxidation induced by H(2)O(2)-activated MetMb in microsomal membranes from turkey muscleFrédérique Batifoulier, Yves Mercier, Philippe Gatellier, et al.
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