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Meat Science|November 9, 2011
Changes in phospholipids of buffalo meat during processing and storageV K Rao, B N Kowale
Meat Science|November 9, 2011
The effects of electrical stimulation, thawing, ageing and packaging on the colour and display life of lamb chopsV J Moore, O A Young
Meat Science|November 9, 2011
Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscleF W Pohlman, M E Dikeman, D H Kropf
Meat Science|November 9, 2011
Contribution to improving the meat water holding capacity test by the filter paper press method. A comparison of three methods for measuring areasJ Zamorano, M Gambaruto
Meat Science|November 9, 2011
Instrumental evaluation of pH effects on ability of pork chops to bloomM S Brewer, J Novakofski, K Freise
Meat Science|November 9, 2011
Influence of dietary creatine monohydrate and carcass cooling rate on colour characteristics of pork loin from different pure breedsGunilla Lindahl, Jette F Young, Niels Oksbjerg, et al.
Meat Science|November 9, 2011
Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and dietSonia Ventanas, Mario Estevez, Juan Florencio Tejeda, et al.
Meat Science|November 9, 2011
Effect of meat appearance on consumer preferences for pork chops in Greece and CyprusP Fortomaris, G Arsenos, M Georgiadis, et al.
Meat Science|November 9, 2011
Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelationAmity D Westphalen, Jenni L Briggs, Steven M Lonergan
Meat Science|November 9, 2011
Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beefR T Baublits, F W Pohlman, A H Brown, et al.
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