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Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs
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Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin : Salmonella Typhimurium inactivation and physicochemical quality
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Effect of terminal sire line and timing second vaccination on effectiveness of immunocastration, performance, and carcass and meat quality
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Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham
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Occurrence, distribution and diversity of Listeria monocytogenes contamination on beef and pig carcasses after slaughter
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Performance and carcass, loin and ham quality in crossbreds from three terminal sire lines
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Meat lipids, NaCl and carnitine : do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases? : Invited review
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Making complex measurements of meat composition fast : application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud
(2020) MEAT SCIENCE. -
Evolution of the bulk optical properties of bovine muscles during wet aging
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Reduced contamination of pig carcasses using an alternative pluck set removal procedure during slaughter