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Meat Science|November 9, 2011
Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing systemSonia Ventanas, Jorge Ruiz, Carmen García, et al.
Meat Science|November 9, 2011
Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristicsA M Herrero, J A Ordóñez, Romero de Avila, et al.
Meat Science|November 9, 2011
National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishmentsK L Voges, C L Mason, J C Brooks, et al.
Meat Science|November 9, 2011
Biogenic amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storageC Ruiz-Capillas, F Jiménez Colmenero, A V Carrascosa, et al.
Meat Science|November 9, 2011
Sex determination in beef by melting curve analysis of PCR amplicons from the amelogenin locusNicolai Z Ballin, Knud G Madsen
Meat Science|November 9, 2011
Production of salami from beef, horse, mutton, Blesbok (Damaliscus dorcas phillipsi) and Springbok (Antidorcas marsupialis) with bacteriocinogenic strains of Lactobacillus plantarum and Lactobacillus curvatusS D Todorov, K S C Koep, C A Van Reenen, et al.
Meat Science|November 9, 2011
Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausagesT Komprda, D Smělá, P Pechová, et al.
Meat Science|November 9, 2011
Effects of breed, diet and muscle on fat deposition and eating quality in pigsJ D Wood, G R Nute, R I Richardson, et al.
Meat Science|November 9, 2011
The impact of homogenizer type and speed on the determination of myofibrillar fragmentationD L Hopkins, L Martin, A R Gilmour
Meat Science|November 9, 2011
Addition of α-ketoglutarate enhances formation of volatiles by Staphylococcus carnosus during sausage fermentationKarsten Tjener, Louise H Stahnke, Lone Andersen, et al.
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