F.D. Mellett

Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs

Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

Effects of halothane gene and pre-slaughter treatment on meat quality and welfare from two pig crosses

Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

Sensory and functional meat quality characteristics of pork derived from three halothane genotypes

Current research in meat color

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

Halothane genotype, pre-slaughter handling and stunning method all influence pork quality

Impact of freezing and thawing on the quality of meat: Review

Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborum

The preference of the consumer for pork from homozygous or heterozygous halothane negative animals

Oxidative stability of previously frozen ostrich Muscularis iliofibularis packaged under different modified atmospheric conditions

Lactobacillus Plantarum: Characterization of the Species and Application in Food Production

Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami

Post-mortem pH decline in different ostrich muscles

Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypes