Analysis of the slaughterhouses in Galicia (NW Spain) : Natural ResourcesBELLO BUGALLO, Pastora Ma; ANDRADE, Laura Cristóbal; DE LA TORRE, María Agrelo et al.Science of the total environment. 2014, Vol 481, pp 656-661, issn 0048-9697, 6 p.Article

Multiresidue analysis of 22 sulfonamides and their metabolites in animal tissues using quick, easy, cheap, effective, rugged, and safe extraction and high resolution mass spectrometry (hybrid linear ion trap-Orbitrap)ABDALLAH, H; ARNAUDGUILHEM, C; JABER, F et al.Journal of chromatography. 2014, Vol 1355, pp 61-72, issn 0021-9673, 12 p.Article

Measurement of meat color using a computer vision systemGIROLAMI, Antonio; NAPOLITANO, Fabio; FARAONE, Daniela et al.Meat science. 2013, Vol 93, Num 1, pp 111-118, issn 0309-1740, 8 p.Article

Modelling the decline of pH in muscles of lamb carcasesDE VEN, Remy J. Van; PEARCE, Kelly L; HOPKINS, David L et al.Meat science. 2013, Vol 93, Num 1, pp 79-84, issn 0309-1740, 6 p.Article

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosusTOMOVIC, Vladimir M; JOKANOVIC, Marija R; PETROVIC, Ljiljana S et al.Meat science. 2013, Vol 93, Num 1, pp 46-52, issn 0309-1740, 7 p.Article

An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscleO'DOWD, Louise P; ARIMI, Joshua M; NOCI, Francesco et al.Meat science. 2013, Vol 93, Num 2, pp 303-309, issn 0309-1740, 7 p.Article

High-warranty traceability system in the poultry meat supply chain: A medium-sized enterprise case studyLAVELLI, V.Food control. 2013, Vol 33, Num 1, pp 148-156, issn 0956-7135, 9 p.Article

Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausagesSCHUH, Valerie; ALLARD, Karin; HERRMANN, Kurt et al.Meat science. 2013, Vol 93, Num 2, pp 240-247, issn 0309-1740, 8 p.Article

Lotus seed epicarp extract as potential antioxidant and anti-obesity additive in Chinese Cantonese SausageSUIJIAN QI; DELONG ZHOU.Meat science. 2013, Vol 93, Num 2, pp 257-262, issn 0309-1740, 6 p.Article

Quality of Dry-Cured Ham Compared with Quality of Dry-Cured ShoulderREINA, Raquel; SANCHEZ DEL PULGAR, José; TOVAR, Jorge et al.Journal of food science. 2013, Vol 78, Num 7-9, issn 0022-1147, S1282-S1289Article

Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imagingBARBIN, Douglas F; ELMASRY, Gamal; SUN, Da-Wen et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1162-1171, issn 0308-8146, 10 p.Article

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat contentPÖHLMANN, Margarete; HITZEL, Alexander; SCHWÄGELE, Fredi et al.Food control. 2013, Vol 31, Num 1, pp 136-144, issn 0956-7135, 9 p.Article

Predicting shelf-life of chilled pork sold in ChinaXIAOYANG TANG; XIAOHONG SUN; WU, Vivian C. H et al.Food control. 2013, Vol 32, Num 1, pp 334-340, issn 0956-7135, 7 p.Article

Prediction of pork marbling scores using pattern analysis techniquesHUANG, H; LIU, L; NGADI, M. O et al.Food control. 2013, Vol 31, Num 1, pp 224-229, issn 0956-7135, 6 p.Article

Quantitative multi-residue method for determination antibiotics in chicken meat using turbulent flow chromatography coupled to liquid chromatography―tandem mass spectrometryBOUSOVA, Katerina; SENYUVA, Hamide; MITTENDORF, Klaus et al.Journal of chromatography. 2013, Vol 1274, pp 19-27, issn 0021-9673, 9 p.Article

Computer image analysis: an additional tool for the identification of processed poultry and mammal protein containing bonesPINOTTI, L; FEARN, T; GULALP, S et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2013, Vol 30, Num 10, pp 1745-1751, issn 1944-0049, 7 p.Article

Validation of a method for simultaneous determination of nitroimidazoles, benzimidazoles and chloramphenicols in swine tissues by ultra-high performance liquid chromatography-tandem mass spectrometryXI XIA; YUANYUAN WANG; XIA WANG et al.Journal of chromatography. 2013, Vol 1292, pp 96-103, issn 0021-9673, 8 p.Article

Infektionserreger in Rohwursterzeugnissen: Wirkung von Nitritpökelsalz auf grampositive Erreger in Rohwurst = Analysis for optimisation of the mincing process Impact of nitrite on gram positive food pathogens in raw sausage productsKABISCH, Von an; PICHNER, Rohtraud; KASPAR, Daniela et al.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 2, pp 93-99, issn 0015-363X, 7 p.Article

Probiotika in Fleischprodukten: Überblick einer Risikobewertung der Verwendung von Probiotika besonders in Fleischwaren = Probiotic use in meat products An overview of a risk assessment of the usage of probiotics particularly in meat productsKOLOZYN-KRAJEWSKA, Von Danuta; DOLATOWSKI, Zbigniew; ZIELINSKA, Dorota et al.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 4, pp 101-108, issn 0015-363X, 8 p.Article

Tiergerechte Alternative zur chirurgischen Kastration: Haptoglobin-Konzentration bei mit Improvac^® geimpften und chirurgisch kastrierten männlichen Mastschweinen sowie Schlachtkörper- und Fleischqualität dieser Tiere im Vergleich zu Mastebern = An animal-friendly alternative to surgical castrationVON TATJANA SATTLER; SCHMOLL, Friedrich.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 8, pp 109-113, issn 0015-363X, 5 p.Article

A comparison between slaughter traits and meat quality of various sheep breeds: Wool, dual-purpose and muttonCLOETE, J. J. E; HOFFMAN, L. C; CLOETE, S. W. P et al.Meat science. 2012, Vol 91, Num 3, pp 318-324, issn 0309-1740, 7 p.Article

Amino acid sequence of myoglobin from white-tailed deer (Odocoileus virginianus)JOSEPH, Poulson; SUMAN, Surendranath P; SHUTING LI et al.Meat science. 2012, Vol 92, Num 2, pp 160-163, issn 0309-1740, 4 p.Article

Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meatESCUDERO, Elizabeth; TOLDRA, Fidel; SENTANDREU, Miguel Angel et al.Meat science. 2012, Vol 91, Num 3, pp 382-384, issn 0309-1740, 3 p.Article

Antioxidant effects of broccoli powder extract in goat meat nuggetsBANERJEE, Rituparna; VERMA, Arun K; DAS, Arun K et al.Meat science. 2012, Vol 91, Num 2, pp 179-184, issn 0309-1740, 6 p.Article

Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pastureRAMOS, A; CABRERA, M. C; SAADOUN, A et al.Meat science. 2012, Vol 91, Num 2, pp 116-124, issn 0309-1740, 9 p.Article