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Meat Science|November 9, 2011
Effect of water temperature, pressure and chemical solution on removal of fecal material and bacteria from lamb adipose tissue by spray-washingS L Kochevar, J N Sofos, S B Levalley, et al.Meat Science|November 9, 2011
Technology for meat-grinding systems to improve removal of hard particles from ground meatY Zhao, J G SebranekMeat Science|November 9, 2011
Effects of stress and high voltage electrical stimulation on tenderness of lamb m. longissimusG H Geesink, M H Mareko, J D Morton, et al.Meat Science|November 9, 2011
Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening timeKarsten Tjener, Louise H Stahnke, Lone Andersen, et al.Meat Science|November 9, 2011
Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâtéM Estévez, D Morcuende, R Ramírez, et al.Meat Science|November 9, 2011
Risk assessment of PSE condition due to pre-slaughter conditions and RYR1 gene in pigsM D Guàrdia, J Estany, S Balasch, et al.Meat Science|November 9, 2011
Effect of feed restriction on rabbit meat quality of the Rex du Poitou(®)C Larzul, R G Thébault, D AllainMeat Science|November 9, 2011
Fatty acids, antioxidants and oxidation stability of processed reindeer meatS Sampels, J Pickova, E WiklundMeat Science|November 9, 2011
Histochemical properties of fibre types in muscles of wild and domestic pigs and the effect of growth rate on muscle fibre propertiesMarita Ruusunen, Eero PuolanneMeat Science|November 9, 2011
Pre-cure freezing affects proteolysis in dry-cured hamsS Bañón, J M Cayuela, M V Granados, et al.Pageof 870