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Meat Science|November 9, 2011
Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pigD P Lo Fiego, P Santoro, P Macchioni, et al.Meat Science|November 9, 2011
Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks)Ayla Soyer, Ahmet Hamdi Ertaş, Ulkü UzümcüogˇluMeat Science|November 9, 2011
Lipolysis and lipid oxidation during chilled storage of meat from Large White and Pietrain pigsG Monin, Maria Hortós, Isabel Diaz, et al.Meat Science|November 9, 2011
Using Activa™ TG-RM to bind beef muscles after removal of excessive seam fat between the m. longissimus thoracis and m. spinalis dorsi and heavy connective tissue from within the m. infraspinatusD S Kolle, J W SavellMeat Science|November 9, 2011
Changes in structure of psoas major and minor and semitendinosus muscles of calves, heifers and cows during post-mortem ageingTadeusz Kołczak, Edward Pospiech, Krystyna Palka, et al.Meat Science|November 9, 2011
Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristicsGastón Torrescano, Armida Sánchez-Escalante, Begoña Giménez, et al.Meat Science|November 9, 2011
The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish porkS Støier, M D Aaslyng, E V Olsen, et al.Meat Science|November 9, 2011
Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristicsM S Brewer, L G Zhu, F K McKeithMeat Science|November 9, 2011
Inhibition of protease activity 2. Degradation of myofibrillar proteins, myofibril examination and determination of free calcium levelsD L Hopkins, J M ThompsonMeat Science|November 9, 2011
Some neural and behavioural aspects of electrical and mechanical stunning in ostrichesE Lambooij, C Pieterse, C M Potgieter, et al.Pageof 865