Beef Up Your Tango - Meat Research in ArgentinaDESCALZO, Adriana; SANCHEZ, Guillermo; SWATLAND, Howard J et al.Meat science. 2008, Vol 79, Num 3, issn 0309-1740, 209 p.Serial Issue

The source and market development of a premium product : Beef from the Argentine PampasCHAMPREDONDE, M.Meat science. 2008, Vol 79, Num 3, pp 534-540, issn 0309-1740, 7 p.Article

Prediction of lean meat content in pork carcasses using the Hennessy Grading Probe and the Fat-O-Meater in ArgentinaGOENAGA, P; LLOVERAS, M. R; AMENDOLA, C et al.Meat science. 2008, Vol 79, Num 3, pp 611-613, issn 0309-1740, 3 p.Article

A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in ArgentinaDESCALZO, A. M; SANCHO, A. M.Meat science. 2008, Vol 79, Num 3, pp 423-436, issn 0309-1740, 14 p.Article

Carcass characteristics of Neuquén Criollo kids in Patagonia region, ArgentinaZIMERMAN, M; DOMINGO, E; LANARI, M. R et al.Meat science. 2008, Vol 79, Num 3, pp 453-457, issn 0309-1740, 5 p.Article

Modeling heat transfer and inactivation of Escherichia coli O157:H7 in precooked meat products in Argentina using the finite element methodSANTOS, M. V; ZARITZKY, N; CALIFANO, A et al.Meat science. 2008, Vol 79, Num 3, pp 595-602, issn 0309-1740, 8 p.Article

Advances in ingredient and processing systems for meat and meat productsWEISS, Jochen; GIBIS, Monika; SCHUH, Valerie et al.Meat science. 2010, Vol 86, Num 1, pp 196-213, issn 0309-1740, 18 p.Conference Paper

Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beefCHO, S. H; KIM, J; PARK, B. Y et al.Meat science. 2010, Vol 86, Num 1, pp 236-242, issn 0309-1740, 7 p.Conference Paper

Meat products and consumption culture in the EastNAM, Ki-Chang; JO, Cheorun; LEE, Mooha et al.Meat science. 2010, Vol 86, Num 1, pp 95-102, issn 0309-1740, 8 p.Conference Paper

Skeletal muscle fiber type and myofibrillar proteins in relation to meat qualityLEE, S. H; JOO, S. T; RYU, Y. C et al.Meat science. 2010, Vol 86, Num 1, pp 166-170, issn 0309-1740, 5 p.Conference Paper

Effect of salt addition on sous vide cooked whole beef muscles from ArgentinaVAUDAGNA, S. R; PAZOS, A. A; GUIDI, S. M et al.Meat science. 2008, Vol 79, Num 3, pp 470-482, issn 0309-1740, 13 p.Article

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

Cellular signaling pathways regulating the initial stage of adipogenesis and marbling of skeletal muscleMIN DU; JINGDONG YIN; ZHU, Mei J et al.Meat science. 2010, Vol 86, Num 1, pp 103-109, issn 0309-1740, 7 p.Conference Paper

Healthier meat products as functional foodsDECKER, Eric A; PARK, Yeonhwa.Meat science. 2010, Vol 86, Num 1, pp 49-55, issn 0309-1740, 7 p.Conference Paper

Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in ArgentinaINSANI, E. M; EYHERABIDE, A; GRIGIONI, G et al.Meat science. 2008, Vol 79, Num 3, pp 444-452, issn 0309-1740, 9 p.Article

Diet and genotype effects on the quality index of beef produced in the Argentine Pampeana regionLATIMORI, N. J; KLOSTER, A. M; GARCIA, P. T et al.Meat science. 2008, Vol 79, Num 3, pp 463-469, issn 0309-1740, 7 p.Article

Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different dietsPERLO, F; BONATO, P; TEIRA, G et al.Meat science. 2008, Vol 79, Num 3, pp 576-581, issn 0309-1740, 6 p.Article

A review of meat protein hydrolysates and hypertensionABDULATEF MRGHNI AHHMED; MUGURUMA, Michio.Meat science. 2010, Vol 86, Num 1, pp 110-118, issn 0309-1740, 9 p.Conference Paper

Auditing animal welfare at slaughter plantsGRANDIN, Temple.Meat science. 2010, Vol 86, Num 1, pp 56-65, issn 0309-1740, 10 p.Conference Paper

Biochemistry of postmortem muscle: Lessons on mechanisms of meat tenderizationHUFF LONERGAN, Elisabeth; WANGANG ZHANG; LONERGAN, Steven M et al.Meat science. 2010, Vol 86, Num 1, pp 184-195, issn 0309-1740, 12 p.Conference Paper

Myoglobin and lipid oxidation interactions: Mechanistic bases and controlFAUSTMAN, Cameron; QUN SUN; MANCINI, Richard et al.Meat science. 2010, Vol 86, Num 1, pp 86-94, issn 0309-1740, 9 p.Conference Paper

Prospects for new technology of meat processing in JapanSAKATA, Ryoichi.Meat science. 2010, Vol 86, Num 1, pp 243-248, issn 0309-1740, 6 p.Conference Paper

Overview of current meat hygiene and safety risks and summary of recent studies on biofilms, and control of Escherichia coli O157:H7 in nonintact, and Listeria monocytogenes in ready-to-eat, meat productsSOFOS, John N; GEORNARAS, Ifigenia.Meat science. 2010, Vol 86, Num 1, pp 2-14, issn 0309-1740, 13 p.Conference Paper

Preservation technologies for fresh meat: A reviewZHOU, G. H; XU, X. L; LIU, Y et al.Meat science. 2010, Vol 86, Num 1, pp 119-128, issn 0309-1740, 10 p.Conference Paper

Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkersFADDA, Silvina; LOPEZ, Constanza; VIGNOLO, Graciela et al.Meat science. 2010, Vol 86, Num 1, pp 66-79, issn 0309-1740, 14 p.Conference Paper