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Meat Science|November 9, 2011
Effects of peanut skin extract on quality and storage stability of beef productsS F O'Keefe, H Wang
Meat Science|November 9, 2011
Preserving pre-rigor meat functionality for beef patty productionJ R Claus, O Sørheim
Meat Science|November 9, 2011
Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systemsB E Walshe, E M Sheehan, C M Delahunty, et al.
Meat Science|November 9, 2011
Preservation of porcine blood quality by means of lactic acid bacteriaEduard Dàvila, Elena Saguer, Mònica Toldrà, et al.
Meat Science|November 9, 2011
Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L(∗)a(∗)b(∗) and the Hunter lab systems with illuminants D65 and CD Ansorena, M P De Peña, I Astiasarán, et al.
Meat Science|November 9, 2011
Sarcomere shortening and contraction nodes in stretched-restrained ovine myofibres during post mortem storageA Suzuki, Y Yamadera, K Kido, et al.
Meat Science|November 9, 2011
Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground porkS K Lee, L Mei, E A Decker
Meat Science|November 9, 2011
Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beefK S Rhee, S H Cho, A M Pradahn
Meat Science|November 9, 2011
Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementationR Cava, J Ruiz, J Ventanas, et al.
Meat Science|November 9, 2011
Electrical stimulation of pigs-effect on pH fall, meat quality and Cathepsin B+L activityH Maribo, P Ertbjerg, M Andersson, et al.
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