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Meat Science|November 9, 2011
Patterns of growth and partitioning of fat depots in tropical fat-tailed Menz and Horro sheep breedsE Negussie, O J Rottmann, F Pirchner, et al.
Meat Science|November 9, 2011
Warner-Bratzler shear evaluations of 40 bovine musclesJ B Belew, J C Brooks, D R McKenna, et al.
Meat Science|November 9, 2011
Colour and lipid oxidation changes in dry-cured loins from free-range reared and intensively reared pigs as affected by ionizing radiation dose levelA Carrasco, R Tárrega, M R Ramírez, et al.
Meat Science|November 9, 2011
Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GCCarolina M Sánchez-Peña, Guadalupe Luna, Diego L García-González, et al.
Meat Science|November 9, 2011
Purification and identification of angiotensin converting enzyme inhibitory peptides from beef hydrolysatesA Jang, M Lee
Meat Science|November 9, 2011
(23)Na-MRI quantification of sodium and water mobility in pork during brine curingChristian Vestergaard, Jørgen Risum, Jens Adler-Nissen
Meat Science|November 9, 2011
Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing timesA Braghieri, G F Cifuni, A Girolami, et al.
Meat Science|November 9, 2011
The effect of growth rate during backgrounding and finishing on meat quality traits in beef cattleD Perry, J M Thompson
Meat Science|November 9, 2011
Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken pattiesMitsuru Mitsumoto, Michael N O'Grady, Joe P Kerry, et al.
Meat Science|November 9, 2011
Breed, slaughter weight and ageing time effects on consumer appraisal of three muscles of lambS Martínez-Cerezo, C Sañudo, B Panea, et al.
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