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Meat Science|November 9, 2011
Microbiological condition of beef mechanically tenderized at a packing plantC O Gill, J C McGinnis, K Rahn, et al.Meat Science|November 9, 2011
Where is MAP Going? A review and future potential of modified atmosphere packaging for meatKenneth W McMillinMeat Science|November 9, 2011
Do indigenous Southern African cattle breeds have the right genetics for commercial production of quality meat?P E StrydomMeat Science|November 9, 2011
The yield and nutritional value of meat from African ungulates, camelidae, rodents, ratites and reptilesL C HoffmanMeat Science|November 9, 2011
Modelling quality variations in commercial Ontario pork productionP P Purslow, I B Mandell, T M Widowski, et al.Meat Science|November 9, 2011
Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative patternP Hernández, J L Navarro, F ToldráMeat Science|November 9, 2011
Effect of halothane genotype on porcine meat quality and myoglobin autoxidationL G Tam, E P Berg, D E Gerrard, et al.Meat Science|November 9, 2011
Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beefJ H Cheng, H W OckermanMeat Science|November 9, 2011
Capillary gel electrophoresis versus SDS PAGE of exudate from fresh porkT M Ngapo, M AlexanderPageof 865