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Meat Science|March 26, 2017
Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compoundsChen Xiang, Jorge Ruiz-Carrascal, Mikael A Petersen, et al.Journal of Agricultural and Food Chemistry|June 26, 2003
pH Dependence of the progression in NMR T(2) relaxation times in post-mortem muscleHanne Christine Bertram, Andrew K Whittaker, Henrik J Andersen, et al.Preventive Veterinary Medicine|April 3, 2020
Animal handling and stress-related behaviour at mobile slaughter of cattleJan Hultgren, Katarina Arvidsson Segerkvist, Charlotte Berg, et al.Meat Science|November 9, 2011
Visualization of drip channels in meat using NMR microimagingHanne Christine Bertram, Andrew K Whittaker, Henrik J Andersen, et al.Meat Science|April 9, 2010
Influence of early pH decline on calpain activity in porcine muscleLuigi Pomponio, Per Ertbjerg, Anders H Karlsson, et al.The Journal of Poultry Science|February 15, 2020
Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during StoragePensiri Kaewthong, Luigi Pomponio, Jorge R Carrascal, et al.Meat Science|November 9, 2011
Evidence for post-mortem m-calpain autolysis in porcine muscleLuigi Pomponio, René Lametsch, Anders H Karlsson, et al.Meat Science|November 9, 2011
Significance of fat supplemented diets on pork quality - Connections between specific fatty acids and sensory attributes of porkKaja Tikk, Meelis Tikk, Margit D Aaslyng, et al.Meat Science|November 9, 2011
Diffusion of NaCl in meat studied by (1)H and (23)Na magnetic resonance imagingChristian L Hansen, Frans van der Berg, Steffen Ringgaard, et al.Meat Science|November 9, 2011
Water characteristics in cooked beef as influenced by ageing and high-pressure treatment-an NMR micro imaging studyHanne Christine Bertram, Andrew K Whittaker, W Robin Shorthose, et al.Pageof 4