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Meat Science|November 9, 2011
Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose"G M Grigioni, C A Margaría, N A Pensel, et al.
Meat Science|November 9, 2011
Halothane genotype, pre-slaughter handling and stunning method all influence pork qualityH A Channon, A M Payne, R D Warner
Meat Science|November 9, 2011
Normative and pre-normative aspects for the management of actual and perspective POPs in meat and meat productsGianfranco Brambilla, Anna Laura Iamiceli, Fabiola Ferri, et al.
Meat Science|November 9, 2011
Pros and cons of carcass decontamination: The role of the European Food Safety AuthorityMarta Hugas, Eirini Tsigarida
Meat Science|November 9, 2011
Lipid and protein oxidation in microsomal fraction from turkeys: influence of dietary fat and vitamin E supplementationY Mercier, P Gatellier, A Vincent, et al.
Meat Science|November 9, 2011
The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscleI H Hwang, J M Thompson
Meat Science|November 9, 2011
The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscleI H Hwang, J M Thompson
Meat Science|November 9, 2011
Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lambM B McDonagh, C Fernandez, V H Oddy
Meat Science|November 9, 2011
Volatile compounds of dry-cured Iberian ham as affected by the length of the curing processJ Ruiz, J Ventanas, R Cava, et al.
Meat Science|November 9, 2011
Knife and impact cutting of lamb boneM J King
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