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Meat Science|November 9, 2011
Meat quality of Nguni, Bonsmara and Aberdeen Angus steers raised on natural pasture in the Eastern Cape, South AfricaV Muchenje, K Dzama, M Chimonyo, et al.Meat Science|November 9, 2011
Development and validation of a probabilistic second-order exposure assessment model for Escherichia coli O157:H7 contamination of beef trimmings from Irish meat plantsE Cummins, P Nally, F Butler, et al.Meat Science|November 9, 2011
Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DEDSonia Ventanas, Mario Estevez, Ana I Andrés, et al.Meat Science|November 9, 2011
Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oilD A Koutsopoulos, G E Koutsimanis, J G BloukasMeat Science|November 9, 2011
The problem of taint in pork-III. Odour profile of pork fat and the interrelationships between androstenone, skatole and indole concentrationsI E Annor-Frempong, G R Nute, F W Whittington, et al.Meat Science|November 9, 2011
Composition analysis of beef rib sections by dual-energy X-ray absorptiometryA D Mitchell, M B Solomon, T S RumseyMeat Science|November 9, 2011
Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosinS Cofrades, M Careche, J Carballo, et al.Meat Science|November 9, 2011
Salt distribution in dry-cured ham measured by computed tomography and image analysisChristian Vestergaard, Søren G Erbou, Torunn Thauland, et al.Meat Science|November 9, 2011
The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal musclesA Q Sazili, T Parr, P L Sensky, et al.Meat Science|November 9, 2011
Influence of different gas compositions on the short-term storage stability of mother-packaged retail-ready lamb packsC Kennedy, D J Buckley, J P KerryPageof 865