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Meat Science|November 9, 2011
The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphereA Sánchez-Escalante, D Djenane, G Torrescano, et al.Meat Science|November 9, 2011
Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuckJ A Boles, P J ShandMeat Science|November 9, 2011
The influence of cooking rate and holding time on beef chuck and round flavorJ M James, C R CalkinsMeat Science|November 9, 2011
Comparisons of longissimus muscle metabolic enzymes and muscle fiber types in Korean and western pig breedsNam-Kuk Kim, Jong-Hyun Lim, Min-Jin Song, et al.Meat Science|November 9, 2011
Effect of silk flower hay (Calotropis procera Sw) feeding on the physical and chemical quality of Longissimus dorsi muscle of Santa Inez lambsM S Madruga, R G Costa, A M Silva, et al.Meat Science|November 9, 2011
Effect of processing on functional properties of animal blood plasmaP Del Hoyo, M Rendueles, M DíazMeat Science|November 9, 2011
Comparison of the relative expression of caspase isoforms in different porcine skeletal musclesC M Kemp, T Parr, R G Bardsley, et al.Meat Science|November 9, 2011
Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausageHüseyin BozkurtMeat Science|November 9, 2011
Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxideOddvin Sørheim, Solveig Uglem, Per Lea, et al.Meat Science|November 9, 2011
Meat cooking shrinkage: Measurement of a new meat quality parameterS Barbera, S TassonePageof 865