Authentication of meat and meat productsBALLIN, N. Z.Meat science. 2010, Vol 86, Num 3, pp 577-587, issn 0309-1740, 11 p.Article

Cutting meat with bone using an ultrahigh pressure abrasive waterjetWANG, J; SHANMUGAM, D. K.Meat science. 2009, Vol 81, Num 4, pp 671-677, issn 0309-1740, 7 p.Article

Traceability from a European perspectiveSCHWÄGELE, F.Meat science. 2005, Vol 71, Num 1, pp 164-173, issn 0309-1740, 10 p.Conference Paper

Microbial safety of meat in the European UnionNORRUNG, B; BUNCIC, S.Meat science. 2008, Vol 78, Num 1-2, pp 14-24, issn 0309-1740, 11 p.Conference Paper

Berechnung des Fleischgehaltes nach QUID: Ist die Bestimmung des Fleischgehaltes nach QUID durch die analytischen Werte des Fertigproduktes möglich? = Is it possible to assess the 'meat content', according to QUID, through the analytical data obtained from the final product?LASZLO KÖRMENDY, Von; ZUKÄL, Endre.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 2, pp 91-92, issn 0015-363X, 2 p.Article

Vom Fleisch zum Produkt: Reifen: Erhitzen: Zerkleinern: Salzen = From meat to products: Ageing: mincing: heating: saltingHONIKEL, Karl O.Fleischwirtschaft (Frankfurt). 2004, Vol 84, Num 5, pp 228-234, issn 0015-363X, 7 p.Article

Identification of meat species by PCR-RFLP of the mitochondrial COI geneHAIDER, Nadia; NABULSI, Imad; AL-SAFADI, Bassam et al.Meat science. 2012, Vol 90, Num 2, pp 490-493, issn 0309-1740, 4 p.Article

Biomarkers of meat intake and the application of nutrigenomicsDRAGSTED, Lars O.Meat science. 2010, Vol 84, Num 2, pp 301-307, issn 0309-1740, 7 p.Conference Paper

Metmyoglobin reducing activityBEKHIT, A. E. D; FAUSTMAN, C.Meat science. 2005, Vol 71, Num 3, pp 407-439, issn 0309-1740, 33 p.Article

Profile and effects of consumer involvement in fresh meatVERBEKE, Wim; VACKIER, Isabelle.Meat science. 2004, Vol 67, Num 1, pp 159-168, issn 0309-1740, 10 p.Article

Post-mortem metmyoglobin reduction in fresh venisonBEKHIT, A. E. D; CASSIDY, L; HURST, R. D et al.Meat science. 2007, Vol 75, Num 1, pp 53-60, issn 0309-1740, 8 p.Article

Meat species identification by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of mitochondrial 12S rRNA geneGIRISH, P. S; ANJANEYULU, A. S. R; VISWAS, K. N et al.Meat science. 2005, Vol 70, Num 1, pp 107-112, issn 0309-1740, 6 p.Article

A sensory map of the meat universe. Sensory profile of meat from 15 speciesRØDBOTTEN, Marit; KUBBERØD, Elin; LEA, Per et al.Meat science. 2004, Vol 68, Num 1, pp 137-144, issn 0309-1740, 8 p.Article

Assessing the quality of mechanically and manually recovered chicken meatHENCKEL, Poul; VYBERG, Mogens; THODE, Siren et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 6, pp 593-601, issn 0023-6438, 9 p.Article

Genotypic effects of the Texel Muscling QTL (TM-QTL) on meat quality in purebred Texel lambsLAMBE, N. R; RICHARDSON, R. I; MACFARLANE, J. M et al.Meat science. 2011, Vol 89, Num 2, pp 125-132, issn 0309-1740, 8 p.Article

Halal authenticity issues in meat and meat productsNAKYINSIGE, Khadijah; CHE MAN, Yaakob Bin; QURNI SAZILI, Awis et al.Meat science. 2012, Vol 91, Num 3, pp 207-214, issn 0309-1740, 8 p.Article

China's meat industry revolution: Challenges and opportunities for the futureGUANGHONG ZHOU; WANGANG ZHANG; XINGLIAN XU et al.Meat science. 2012, Vol 92, Num 3, pp 188-196, issn 0309-1740, 9 p.Conference Paper

Meat spoilage during distributionNYCHAS, George-John E; SKANDAMIS, Panos N; TASSOU, Chrysoula C et al.Meat science. 2008, Vol 78, Num 1-2, pp 77-89, issn 0309-1740, 13 p.Conference Paper

The effect of conditioning period on loin muscle tenderness in crossbred lambs with or without the Texel muscling QTL (TM-QTL)LAMBE, N. R; HARESIGN, W; MACFARLANE, J et al.Meat science. 2010, Vol 85, Num 4, pp 715-720, issn 0309-1740, 6 p.Article

Chemical safety of meat and meat productsANDREE, Sabine; JIRA, W; SCHWIND, K.-H et al.Meat science. 2010, Vol 86, Num 1, pp 38-48, issn 0309-1740, 11 p.Conference Paper

Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meatFADDA, S; CHAMBON, C; CHAMPOMIER-VERGES, M. C et al.Meat science. 2008, Vol 79, Num 3, pp 603-610, issn 0309-1740, 8 p.Article

Methicillin-resistente Staphylococcus aureus in Fleisch und Fleischerzeugnissen: Ergebnisse einer Übersichtsuntersuchung = Methicillin-resistant Staphylococcus aureus (MRSA) in meat and meat products Results of a survey studySCHILLING, Christian; TENHAGEN, Bernd-Alois; GUERRA, Beatriz et al.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 5, pp 88-91, issn 0015-363X, 4 p.Article

The effect of the Texel muscling QTL (TM-QTL) on meat quality traits in crossbred lambsLAMBE, N. R; MACFARLANE, J. M; RICHARDSON, R. I et al.Meat science. 2010, Vol 85, Num 4, pp 684-690, issn 0309-1740, 7 p.Article

Zur Berechnung des QUID-Wertes in Fleischerzeugnissen = Assessment of the meat content in meat products according to QUID (quantitative ingredient declaration)KÖRMENDY, Laszlo; ZUKÄL, Endre; TÖRÖK, Norbert et al.Fleischwirtschaft (Frankfurt). 2008, Vol 88, Num 5, pp 121-124, issn 0015-363X, 4 p.Article

Mikrobiologischer Status von MEF : Hygienische Aspekte des AMRS-Verfahrens in Abhàngigkeit verschiedener Prozessparameter = Microbiological status of MEF : Hygienic aspects of the AMRS-technique against it's process parametersNITSCH, Peter; EBER, Matthias.Fleischwirtschaft (Frankfurt). 2006, Vol 86, Num 8, pp 88-91, issn 0015-363X, 4 p.Article