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Meat Science|November 9, 2011
Effects of porcine somatotropin (PST) administration on the fat/lean content and processing properties of pork belliesK E Nanke, J G Sebranek, K J Prusa, et al.Meat Science|November 9, 2011
Effect of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gelsA J Butler, D K LarickMeat Science|November 9, 2011
Hot water decontamination of beef carcasses for reduction of initial bacterial numbersM L Barkate, G R Acuff, L M Lucia, et al.Meat Science|November 9, 2011
Listeria monocytogenes: Occurrence in beef and identification of the main contamination points in processing plantsMárcia A F Barros, Luís A Nero, Lívia C Silva, et al.Meat Science|November 9, 2011
PCR identification of meats from chamois (Rupicapra rupicapra), pyrenean ibex (Capra pyrenaica), and mouflon (Ovis ammon) targeting specific sequences from the mitochondrial D-loop regionV Fajardo, I González, I López-Calleja, et al.Meat Science|November 9, 2011
Effect of different stunning systems on meat quality of light lambM B Linares, R Bórnez, H VergaraMeat Science|November 9, 2011
Modeling transfer of Escherichia coli O157:H7 and Staphylococcus aureus during slicing of a cooked meat productF Pérez-Rodríguez, A Valero, E C D Todd, et al.Meat Science|November 9, 2011
Sheep carcass composition estimated from Longissimus thoracis et lumborum muscle volume measured by in vivo real-time ultrasonographyS R Silva, C M Guedes, V A Santos, et al.Meat Science|November 9, 2011
Moisture transport during cooking of meat: An analysis based on Flory-Rehner theoryR G M van der SmanMeat Science|November 9, 2011
Meat quality characteristics of springbok (Antidorcas marsupialis). 3: Fatty acid composition as influenced by age, gender and production regionL C Hoffman, M Kroucamp, M ManleyPageof 870