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Meat Science|November 9, 2011
The influence of biochemical differences on the variation in tenderness of M. longissimus dorsi of Belgian Blue steers managed homogenously pre and post-slaughterS C Maher, A M Mullen, D J Buckley, et al.
Meat Science|November 9, 2011
Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water contentX Serra, J Ruiz-Ramírez, J Arnau, et al.
Meat Science|November 9, 2011
Variations in product-related parameters during the standardised manufacture of a semi-dry fermented sausageJ H Houben, B J van 't Hooft
Meat Science|November 9, 2011
Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausageJ G Sebranek, V J H Sewalt, K L Robbins, et al.
Meat Science|November 9, 2011
Role of intrinsic search cues in the formation of consumer preferences and choice for pork chopsWim Verbeke, Stefaan De Smet, Isabelle Vackier, et al.
Meat Science|November 9, 2011
Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham - a Thai fermented pork sausageWonnop Visessanguan, Soottawat Benjakul, Atikorn Panya, et al.
Meat Science|November 9, 2011
Changes in colour characteristics and pigmentation of subcutaneous adipose tissue and M. longissimus dorsi of heifers fed grass, grass silage or concentrate-based dietsP G Dunne, F P O'Mara, F J Monahan, et al.
Meat Science|November 9, 2011
Fatty acid profile, and chemical composition of Longissimus muscle of bovine steers and bulls finished in pasture systemRoseli das Graças Padre, Juliana Aparecida Aricetti, Fernanda Barros Moreira, et al.
Meat Science|November 9, 2011
Microbiological quality of Australian sheep meat in 2004D Phillips, D Jordan, S Morris, et al.
Meat Science|November 9, 2011
Effects of ascorbic acid and Origanox™ in different packaging systems to prevent pork lumbar vertebrae discolorationC R Raines, M E Dikeman, J P Grobbel, et al.
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