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Meat Science|November 9, 2011
Post-mortem metmyoglobin reduction in fresh venisonA E D Bekhit, L Cassidy, R D Hurst, et al.Meat Science|November 9, 2011
Lipid oxidation and color change of salted pork pattiesJen-Hua Cheng, Shu-Tai Wang, Herbert W OckermanMeat Science|November 9, 2011
Injection of conjugated linoleic acid into beef strip loinsR T Baublits, F W Pohlman, A H Brown, et al.Meat Science|November 9, 2011
Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activityM Seyfert, M C Hunt, M Lundesjö Ahnström, et al.Meat Science|November 9, 2011
The biochemical and physical effects of electrical stimulation on beef and sheep meat tendernessI H Hwang, C E Devine, D L HopkinsMeat Science|November 9, 2011
Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristicsHanne Christine Bertram, Henrik Jørgen Andersen, Anders Hans Karlsson, et al.Meat Science|November 9, 2011
The interaction between calpastatin and RYR1 genes for some pork quality traitsM Koćwin-Podsiadła, J Kurył, E Krzȩcio, et al.Meat Science|November 9, 2011
Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in ScandinaviaE A Bryhni, D V Byrne, M Rødbotten, et al.Meat Science|November 9, 2011
Isotachophoretic determination of added phosphate in meat productsMartin Dušek, František Kvasnička, Lenka Lukášková, et al.Meat Science|November 9, 2011
Conservation of Cervus elaphus meat in modified atmospheresH Vergara, L Gallego, A García, et al.Pageof 865