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Meat Science|November 9, 2011
Comparative study of metabolic differentiation of foetal muscle in normal and double-muscled cattleH Gagnière, B Picard, C Jurie, et al.Meat Science|November 9, 2011
Diet and growth effects in panel assessment of sheepmeat odour and flavourS Rousset-Akrim, O A Young, J L BerdaguéMeat Science|November 9, 2011
Effect of stress-induced high post-mortem pH on protease activity and tenderness of beefJ A Beltrán, I Jaime, P Santolaria, et al.Meat Science|November 9, 2011
Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oilJ G Bloukas, E D Paneras, G C FournitzisMeat Science|November 9, 2011
Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pigR Cava, J Ruiz, C López-Bote, et al.Meat Science|November 9, 2011
Moisture diffusivity in the lean tissue of dry-cured ham at different process timesP Gou, J Comaposada, J ArnauMeat Science|November 9, 2011
The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbitsD P Lo Fiego, P Santoro, P Macchioni, et al.Meat Science|November 9, 2011
Inhibition of Lipid Oxidation in Chicken by Carnosine and Dietary α-Tocopherol Supplementation and its Determination by Derivative SpectrophotometryL M O'Neill, K Galvin, P A Morrissey, et al.Meat Science|November 9, 2011
Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parametersM S Brewer, L G Zhu, B Bidner, et al.Meat Science|November 9, 2011
Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugarS Bover-Cid, M Izquierdo-Pulido, M Carmen Vidal-CarouPageof 870