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Meat Science|November 9, 2011
Pathways to increase consumer trust in meat as a safe and wholesome foodXavier Gellynck, Wim Verbeke, Bert VermeireMeat Science|November 9, 2011
Effect of lactococcus lactis var. lactis biovar diacetylactis on bacterial counts, pH and total acidity of minced goat meat during refrigerated storageT R Murthy, V K Rao, C NatarajanMeat Science|November 9, 2011
Effect of glucono-δ-lactone and κ-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured porkGeun-Pyo Hong, Se-Hee Ko, Mi-Jung Choi, et al.Meat Science|November 9, 2011
Real-time PCR for detection and quantification of red deer (Cervus elaphus), fallow deer (Dama dama), and roe deer (Capreolus capreolus) in meat mixturesVioleta Fajardo, Isabel González, Irene Martín, et al.Meat Science|November 9, 2011
The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperaturesKatja Rosenvold, Mike North, Carrick Devine, et al.Meat Science|November 9, 2011
Allelic polymorphism of the caprine calpastatin (CAST) gene identified by PCR-SSCPH Zhou, J G H HickfordMeat Science|November 9, 2011
Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausageE Muguerza, O Gimeno, D Ansorena, et al.Meat Science|November 9, 2011
Skatole and indole concentrations in Longissimus dorsi and fat samples of pigsM A Rius, J A García-RegueiroMeat Science|November 9, 2011
Impact of introducing specifications on the tenderness of retail meatR Bickerstaffe, A E Bekhit, L J Robertson, et al.Meat Science|November 9, 2011
Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing-saltingJ M Barat, R Grau, J B Ibáñez, et al.Pageof 865