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Meat Science|November 9, 2011
Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumptionP R Sheard, J D Wood, G R Nute, et al.Meat Science|November 9, 2011
Analytical methods for authentication of fresh vs. thawed meat - A reviewN Z Ballin, R LametschMeat Science|November 9, 2011
Dry fermented sausages enriched with lycopene from tomato peelM M Calvo, M L García, M D SelgasMeat Science|November 9, 2011
Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)Valeria S Eim, Susana Simal, Carmen Rosselló, et al.Meat Science|November 9, 2011
Authentication of meat from game and domestic species by SNaPshot minisequencing analysisFabio La Neve, Tiziana Civera, Nadia Mucci, et al.Meat Science|November 9, 2011
Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying processR Morales, J Arnau, X Serra, et al.Meat Science|November 9, 2011
Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide methodPedro Díaz, Gema Nieto, María Dolores Garrido, et al.Meat Science|November 9, 2011
Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analysesLene Meinert, Sara C Christiansen, Lars Kristensen, et al.Meat Science|November 9, 2011
The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de LeónCristina Molinero, Beatriz Martínez, Begoña Rubio, et al.Meat Science|November 9, 2011
Breed assignment test in four Italian beef cattle breedsC Dalvit, M De Marchi, R Dal Zotto, et al.Pageof 865