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Meat Science|November 9, 2011
Validation of the EUROP system for lamb classification in Norway; repeatability and accuracy of visual assessment and prediction of lamb carcass compositionJørgen Johansen, Are H Aastveit, Bjørg Egelandsdal, et al.
Meat Science|November 9, 2011
Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breedsC Cuvelier, A Clinquart, J F Hocquette, et al.
Meat Science|November 9, 2011
Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride addedC Roseiro, C Santos, M Sol, et al.
Meat Science|November 9, 2011
Changes in proteins during Teruel dry-cured ham processingV Larrea, I Hernando, A Quiles, et al.
Meat Science|November 9, 2011
Observation of the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED and image analysisJ Wakamatsu, H Odagiri, T Nishimura, et al.
Meat Science|November 9, 2011
Degradation of ubiquitin in beef during storageM Sekikawa, K Seno, M Mikami
Meat Science|November 9, 2011
Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meatM A Paleari, S Camisasca, G Beretta, et al.
Meat Science|November 9, 2011
Development of a quality classification system for lamb carcassesL E Jeremiah
Meat Science|November 9, 2011
Effects of age and/or weight at slaughter on longissimus dorsi muscle: Biochemical traits and sensory quality in pigsM Candek-Potokar, B Zlender, L Lefaucheur, et al.
Meat Science|November 9, 2011
Cholesterol content and fatty acid composition of rhea meatJ Sales, J L Navarro, M B Martella, et al.
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