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

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

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

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

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

Effect of carnosine preblending on the quality of ground buffalo meatDAS, Arun K; ANJANEYULU, A. S. R; BISWAS, S et al.Food chemistry. 2006, Vol 97, Num 3, pp 531-538, issn 0308-8146, 8 p.Article

Das Wüstenschiff als Fleischlieferant : Eine Betrachtung zum Verzehr von Kamelfleisch = The ship of the desert as a meat supplierHERTRAMPF, Joachim W.Fleischwirtschaft (Frankfurt). 2004, Vol 84, Num 12, pp 111-114, issn 0015-363X, 4 p.Article

Radio frequency cooking of ground, comminuted and muscle meat productsLAYCOCK, L; PIYASENA, P; MITTAL, G. S et al.Meat science. 2003, Vol 65, Num 3, pp 959-965, issn 0309-1740, 7 p.Article

Diversifying meat consumption patterns: Consumers' self-reported past behaviour and intentions for changeLATVALA, Terhi; NIVA, Mari; MÄKELÄ, Johanna et al.Meat science. 2012, Vol 92, Num 1, pp 71-77, issn 0309-1740, 7 p.Article

Effects of suckling length (45, 75 and 120 d) and rearing type on cortisol level, carcass and meat quality characteristics in Kivircik lambsEKIZ, Bulent; EKIZ, Elif Ergul; YALCINTAN, Hulya et al.Meat science. 2012, Vol 92, Num 1, pp 53-61, issn 0309-1740, 9 p.Article

Challenges to meat safety in the 21st centurySOFOS, John N.Meat science. 2008, Vol 78, Num 1-2, pp 3-13, issn 0309-1740, 11 p.Conference Paper

Future trends and consumer lifestyles with regard to meat consumptionGRUNERT, Klaus G.Meat science. 2006, Vol 74, Num 1, pp 149-160, issn 0309-1740, 12 p.Conference Paper

Meat quality in suckling lambs: effect of pre-slaughter handlingVERGARA, H; LINARES, M. B; BERRUGA, M. I et al.Meat science. 2005, Vol 69, Num 3, pp 473-478, issn 0309-1740, 6 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

Authentication of meat from game and domestic species by SNaPshot minisequencing analysisLA NEVE, Fabio; CIVERA, Tiziana; MUCCI, Nadia et al.Meat science. 2008, Vol 80, Num 2, pp 216-224, issn 0309-1740, 9 p.Article

Humidification of unwrapped chilled meat on retail display using an ultrasonic fogging systemBROWN, Tim; CORRY, Janet E. L; EVANS, Judith A et al.Meat science. 2007, Vol 77, Num 4, pp 670-677, issn 0309-1740, 8 p.Article