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| 1 | Antimicrobial effects of selected plant essential oils on the growth of a pseudomonas putida strain isolated from meat显示文摘 | Oussalah M Caillet S Saucier L | 2006 | Meat Sci2006，73，2： | 1 |
| 2 | E ect of organic pro- duction system on broiler carcass and meat quality 显示文摘 | Castellini C Mugnai C Dal B A | 2002 | Meat Sci2002，60，： | 1 |
| 3 | Growth parameters and meat quality of finishing hogs supplemented with creatine monohydrate and a high dlycemic carbohydrate for the last 30 days of production显示文摘 | Stahl C A Berg E P | 2003 | Meat Sci2003，64，： | 1 |
| 4 | Reference methods for the assessment of physical characteristics of meat显示文摘 | HONIKEL K O | 2004 | Meat Sci2004，82，： | 1 |
| 5 | The relationship between tenderness,proteolysis,muscle contraction and dissociation of actomyosin显示文摘 | Hopkins D L Thompson J M | 2001 | Meat Sci2001，57，： | 1 |
| 6 | Effects of halothane gene and pre-slaughter treatment on meat quality and welfare from two pig crosses显示文摘 | FABREGA E MANTECA X FONT J | 2002 | Meat Sci2002，62，： | 1 |
| 7 | Effect of dietary supplementation of vitamin E on pig meat quality 显示文摘 | Cheah K S Cheah A M Krausgrill D I | 1995 | Meat Sci1995，39，： | 1 |
| 8 | Post-mortern variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood hemoglobin content, and carcass characteristics显示文摘 | Klont R E Barnier V M H Smulders F J M | 1999 | Meat Sci1999，53，： | 1 |
| 9 | Metabolic conditions in porcine longissimus muscle immediately pre- slaughter and its influence on peri- and post mortem ener- gy metabolism显示文摘 | Henckel P Karlsson A Jensen M T | 2002 | Meat Sci2002，62，： | 1 |
| 10 | Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs显示文摘 | Kang Y K Choi Y M Lee S H | 2011 | Meat Sci2011，89，4： | 1 |
| 11 | Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat显示文摘 | Gatellier P Mercier Y Renerre M | 2004 | Meat Sci2004，67，3： | 1 |
| 12 | Association between animal,transportation,slaughter house practices,and meat p H in beef显示文摘 | Mach N Bach A Velarde A | 2008 | Meat Sci2008，78，3： | 1 |
| 13 | Effect of visual marbling on sensory properties and quality traits of pork loin 显示文摘 | CANNATA S ENGLE T E MOELLER S J | 2010 | Meat Sci2010，85，3： | 1 |
| 14 | Determi?nation of tetracyclines in pig and other meat samples using liquid chromatography coupled with diode array and tandem mass spectrometric detectors显示文摘 | T?lgyesi áá T?lgyesi L Békési K | 2014 | Meat Sci2014，96，13： | 1 |
| 15 | Quantitative detection of poultry meat adulteration with pork by a duplex PCR assay 显示文摘 | Soares S Amaral JS M afra l | 2010 | Meat Sci2010，85，3： | 1 |
| 16 | Biochemical factors regulating the toughening and tenderization process of meat显示文摘 | Koohmaraie M | 1996 | Meat Sci1996，，43： | 1 |
| 17 | Relationship between biogenic amine contents and the size of dry fermented sausages显示文摘 | Bover-Cid S S Schoppen M | 1999 | Meat Sci1999，51，2： | 1 |
| 18 | In situ investigation of the calcium-induced proteolytic and salting-in mechanisms causing tenderization in calcium-enhanced muscle显示文摘 | Lawrance T E Dikeman M E Stephens J W | 2003 | Meat Sci2003，66，： | 1 |
| 19 | Catalysis of lipid oxidation in meat products 显示文摘 | Johns A M | 1989 | Meat Sci1989，25，： | 1 |
| 20 | Influence of dietary fat and a - tocopherol supplementation on lipid oxidation in pork显示文摘 | MONAHAN F J BUCKLEY D J MORRISSEY P A | 1992 | Meat Sci1992，31，： | 1 |
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