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Meat Science|November 9, 2011
Physico-chemical and microbiological profiles of "salchichón" (Spanish dry-fermented sausage) enriched with orange fiberJ Fernández-López, E Sendra, E Sayas-Barberá, et al.
Meat Science|November 9, 2011
Microbial profiles of frozen trimmings and silver sides prepared at Indian buffalo meat packing plantsA K Biswas, N Kondaiah, K N Bheilegaonkar, et al.
Meat Science|November 9, 2011
Production performance and meat quality characteristics of sheep comprising four sex-types over a range of slaughter weights produced following commercial practiceN J Okeudo, B W Moss
Meat Science|November 9, 2011
Effect of the Iberian pig line on dry-cured ham characteristicsAna I Carrapiso, Carmen García
Meat Science|November 9, 2011
Effects of growth rate, sex and slaughter weight on fat characteristics of pork belliesJ A Correa, C Gariépy, M Marcoux, et al.
Meat Science|November 9, 2011
Utilization of cereal and fruit fibres in low fat dry fermented sausagesM L García, R Dominguez, M D Galvez, et al.
Meat Science|November 9, 2011
Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxideM R Stivarius, F W Pohlman, K S McElyea, et al.
Meat Science|November 9, 2011
Lipid oxidation in n-3 fatty acid enriched Dutch style fermented sausagesW Meindert Pelser, Jozef P H Linssen, Aagje Legger, et al.
Meat Science|November 9, 2011
High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured hamX Serra, N Grèbol, M D Guàrdia, et al.
Meat Science|November 9, 2011
On-line measurements in pig carcass classification: Repeatability and variation caused by the operator and the copy of instrumentEli V Olsen, Marjeta Candek-Potokar, Marjatta Oksama, et al.
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