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Meat Science|November 9, 2011
Effect of feeding pasture-finished cattle different conserved forages on Escherichia coli in the rumen and faecesLaura H Jacobson, Tanya A Nagle, Neville G Gregory, et al.Meat Science|November 9, 2011
Post mortem energy metabolism and meat quality of porcine M. longissimus dorsi as influenced by stunning method - A (31)P NMR spectroscopic studyHanne Christine Bertram, Hans Stødkilde-Jørgensen, Anders Hans Karlsson, et al.Meat Science|November 9, 2011
Proteolytic activity of Penicillium chrysogenum and Debaryomyces hansenii during controlled ripening of pork loinsAlberto Martín, Miguel A Asensio, María E Bermúdez, et al.Meat Science|November 9, 2011
Influence of volatile compounds on the development of off-flavours in pig back fat samples classified with boar taint by a test panelM Angels Rius, M Hortós, Jose Antonio García-RegueiroMeat Science|November 9, 2011
Effect of γ-irradiation on the sensory quality of moist beef biltongK Nortjé, E M Buys, A MinnaarMeat Science|November 9, 2011
Characterisation of a traditional Finnish liver sausage and different types of Spanish liver pâtés: A comparative studyMario Estévez, Jesús Ventanas, Ramón Cava, et al.Meat Science|November 9, 2011
Lipolysis in intramuscular lipids during processing of traditional Xuanwei hamHongju Yang, Changwei Ma, Fadong Qiao, et al.Meat Science|November 9, 2011
Changes in fatty acid composition and improved sensory quality of backfat and meat of pigs fed bacterial protein mealM Overland, N P Kjos, E Olsen, et al.Meat Science|November 9, 2011
Innovative wholesale carcass fabrication and retail cutting to optimize beef valueK D Pfeiffer, K L Voges, D A King, et al.Meat Science|November 9, 2011
Effect of the RN(-) gene on ultrastructure and protein fractions in pig muscleM Estrade, X Vignon, G MoninPageof 870