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Meat Science|November 9, 2011
Dielectric and thermophysical properties of different beef meat blends over a temperature range of -18 to +10°CK W Farag, J G Lyng, D J Morgan, et al.Meat Science|November 9, 2011
Determination of added fat in meat paste using microwave and millimetre wave techniquesSing K Ng, Paul Ainsworth, Andrew Plunkett, et al.Meat Science|November 9, 2011
The effect of mutations in the insulin-like growth factor-II and ryanodine receptor-1 genes on biochemical and histochemical muscle fibre characteristics in pigsK Van den Maagdenberg, A Stinckens, L Lefaucheur, et al.Meat Science|November 9, 2011
Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibilityVéronique Santé-Lhoutellier, Erwan Engel, Laurent Aubry, et al.Meat Science|November 9, 2011
The significance of diet, slaughter weight and aging time on pork colour and colour stabilityKaja Tikk, Gunilla Lindahl, Anders H Karlsson, et al.Meat Science|November 9, 2011
Eating quality of beef, from different production systems, assessed by German, Spanish and British consumersM A Oliver, G R Nute, M Font I Furnols, et al.Meat Science|November 9, 2011
Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q(10), and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal digestionR W Purchas, J R Busboom, B H P WilkinsonMeat Science|November 9, 2011
Changes of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processingG M Zhao, Y L Wang, W Tian, et al.Meat Science|November 9, 2011
Effects of transport time and rest period on the quality of electrically stimulated male cattle carcassesG B Ferreira, C L Andrade, F Costa, et al.Meat Science|November 9, 2011
Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked porkL Haak, K Raes, K Smet, et al.Pageof 865