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Meat Science|November 9, 2011
Freezing rate and frozen storage effects on the ultrastructure of samples of porkT M Ngapo, I H Babare, J Reynolds, et al.
Meat Science|November 9, 2011
The effects of subterranean clover phytoestrogens on sheep growth, reproduction and carcass characteristicsV Pace, K Carbone, F Spirito, et al.
Meat Science|November 9, 2011
Small peptides (<5kDa) found in ready-to-eat beef meatC Bauchart, D Rémond, C Chambon, et al.
Meat Science|November 9, 2011
Effect of feed texture, meal frequency and pre-slaughter fasting on carcass and meat quality, and urinary cortisol in pigsL Faucitano, L Saucier, J A Correa, et al.
Meat Science|November 9, 2011
Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chopsR A Wicklund, D D Paulson, E M Tucker, et al.
Meat Science|November 9, 2011
Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory qualityBegoña Rubio, Beatriz Martínez, Consuelo González-Fernández, et al.
Meat Science|November 9, 2011
Studies on tenderization and preparation of enrobed pork chunks in microwave ovenVasudev Garg, S K Mendiratta
Meat Science|November 9, 2011
Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on post-mortem glycolysis, pH, and pork quality attributesJ W Stephens, M E Dikeman, J A Unruh, et al.
Meat Science|November 9, 2011
Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practicesA Badiani, S Stipa, F Bitossi, et al.
Meat Science|November 9, 2011
Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma hamG Pastorelli, S Magni, R Rossi, et al.
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