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Meat Science|November 9, 2011
The effects of Ca ions, EGTA and storage time on myofibrillar protein degradation, levels of Ca(2+)-dependent proteases and cathepsins B, H, L and D of ostrich skeletal muscleF P van Jaarsveld, R J Naudé, W OelofsenMeat Science|November 9, 2011
Colour parameters of Turkish-type fermented sausage during fermentation and ripeningA Uren, D BabayiğitMeat Science|November 9, 2011
Considerations of critical microorganisms and indicator enzymes in connection with the pasteurization of meat productsK Incze, L Körmendy, I Körmendy, et al.Meat Science|November 9, 2011
A quick and simple method for the identification of meat species and meat products by PCR assayT Matsunaga, K Chikuni, R Tanabe, et al.Meat Science|November 9, 2011
Effect of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperaturesW A Bakker, J H Houben, P A Koolmees, et al.Meat Science|November 9, 2011
Volatile compounds of commercial Milano salamiA Meynier, E Novelli, R Chizzolini, et al.Meat Science|November 9, 2011
Procedure for determination of glycolytic potential in porcine m. longissimus dorsiH Maribo, S Støier, P F JørgensenMeat Science|November 9, 2011
Composition assessment of raw meat mixtures using ultrasonicsJ Benedito, J A Carcel, C Rossello, et al.Meat Science|November 9, 2011
Quality and shelf life evaluation of emulsion and restructured buffalo meat nuggets at cold storage (4±1°C)Rajendran Thomas, A S R Anjaneyulu, N KondaiahMeat Science|November 9, 2011
Fatty acid composition, conjugated linoleic acid isomers and cholesterol in beef from crossbred bullocks intensively produced and from Alentejana purebred bullocks reared according to Carnalentejana-PDO specificationsC M M Alfaia, V S S Ribeiro, M R A Lourenço, et al.Pageof 870