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Meat Science|November 9, 2011
Determination and evaluation of the parameters affecting the choice of veal meat of the "Ternera de Aliste" quality appellationP Severiano-Pérez, A M Vivar-Quintana, I Revilla
Meat Science|November 9, 2011
Effects of temperature, oxygen exclusion, and storage on the microbial loads and pH of packed ostrich steaksRosa Capita, Nuria Díaz-Rodríguez, Miguel Prieto, et al.
Meat Science|November 9, 2011
Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalitiesDiego L García-González, Pedro Roncales, Irene Cilla, et al.
Meat Science|November 9, 2011
Healthier meat and meat products: their role as functional foodsF Jiménez-Colmenero, J Carballo, S Cofrades
Meat Science|November 9, 2011
Quality changes and shelf life of imported vacuum-packaged beef chuck during storage at 0°CK T Lee, C S Yoon
Meat Science|November 9, 2011
Ellipsometry across isolated muscle fibres indicates a refractive contribution to paleness in porkH J Swatland
Meat Science|November 9, 2011
Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail displayJ M Jensen, K L Robbins, K J Ryan, et al.
Meat Science|November 9, 2011
Effect of season on color of Hanwoo (Korean native cattle) beefYong Sun Kim, Seok Ki Yoon, Young Han Song, et al.
Meat Science|November 9, 2011
Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bullsMamen Oliván, Antonio Martínez, Koldo Osoro, et al.
Meat Science|November 9, 2011
Influence of myosin heavy chain isoform expression and postmortem metabolism on the ATPase activity of muscle fibersB C Bowker, C Botrel, D R Swartz, et al.
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