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Meat Science|November 9, 2011
Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurtersJ Ayo, J Carballo, J Serrano, et al.
Meat Science|November 9, 2011
Evaluating an objective method to measure fresh pork loin firmnessP J Rincker, J Killefer, F K McKeith
Meat Science|November 9, 2011
Titin-cap (TCAP) polymorphisms associated with marbling score of beefH S Cheong, D Yoon, L H Kim, et al.
Meat Science|November 9, 2011
Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additivesJosé M Lorenzo, Sidonia Martínez, Inmaculada Franco, et al.
Meat Science|November 9, 2011
Current and future technologies for the decontamination of carcasses and fresh meatR D Huffman
Meat Science|November 9, 2011
Cholesterol oxidation in muscle tissueN J Engeseth, J Ian Gray
Meat Science|November 9, 2011
A traditional intermediate moisture meat: Beef cecinaR Reyes-Cano, L Dorantes-Alvarez, H Hernandez-Sanchez, et al.
Meat Science|November 9, 2011
Molecular forces involved in the formation and stabilization of heat-induced actomyosin gelsE O'Neill, D M Mulvihill, P A Morrissey
Meat Science|November 9, 2011
Differences in composition, muscularity, muscle:bone ratio and cut dimensions between six lamb genotypesD L Hopkins, N M Fogarty, D J Menzies
Meat Science|November 9, 2011
Assessment of the role of meat cut on the Fe, Zn, Cu, Ca and Mg content and their in vitro availability in homogenised weaning foodsM Santaella, I Martínez, G Ros, et al.
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