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Meat Science|November 9, 2011
Assay of Cathepsin D activity in fresh pork muscle and dry-cured hamE Rico, F Toldrá, J Flores
Meat Science|November 9, 2011
Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating qualityN D Cameron, M B Enser
Meat Science|November 9, 2011
Stunning and shackling influences on quality of porcine Longissimus dorsi and Semimembranosus musclesJ L Aalhus, C Gariepy, A C Murray, et al.
Meat Science|November 9, 2011
Consumer demands: Major problems facing industry in a consumer-driven societyG Harrington
Meat Science|November 9, 2011
The future role of molecular genetics in the control of meat production and meat qualityP Sellier
Meat Science|November 9, 2011
Starters in the processing of meat productsW P Hammes, H J Knauf
Meat Science|November 9, 2011
Objective measurements of carcass and meat qualityH R Cross, K E Belk
Meat Science|November 9, 2011
The distribution of dietary vitamin E in the muscles of the porcine carcassM G O'Sullivan, J P Kerry, D J Buckley, et al.
Meat Science|November 9, 2011
Discrimination between fresh and frozen-then-thawed beef m. longissimus dorsi by combined visible-near infrared reflectance spectroscopy: A feasibility studyG Downey, D Beauchêne
Meat Science|November 9, 2011
Effect of different cooking methods on some lipid and protein components of hamburgersM T Rodriguez-Estrada, G Penazzi, M F Caboni, et al.
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