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Meat Science|November 9, 2011
The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspensionMelissa P Rees, Graham R Trout, Robyn D WarnerMeat Science|November 9, 2011
The influence of the rate of pH decline on the rate of ageing for pork. II: Interaction with chilling temperatureMelissa P Rees, Graham R Trout, Robyn D WarnerMeat Science|November 9, 2011
The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballsİsmail Yılmaz, Orhan DağlıoğluMeat Science|November 9, 2011
Effect of sodium chloride replacement on some characteristics of fermented sausagesJ Gelabert, P Gou, L Guerrero, et al.Meat Science|November 9, 2011
Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tendernessE Obuz, M E Dikeman, T M LoughinMeat Science|November 9, 2011
Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loinMaría J Benito, Mar Rodríguez, Raquel Acosta, et al.Meat Science|November 9, 2011
Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausageEva M Santos, Consuelo González-Fernández, Isabel Jaime, et al.Meat Science|November 9, 2011
Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysisM G O'Sullivan, D V Byrne, H Martens, et al.Meat Science|November 9, 2011
Pork loin color relative to sensory and instrumental tenderness and consumer acceptanceJ L Norman, E P Berg, H Heymann, et al.Meat Science|November 9, 2011
An actin gene-related polymerase chain reaction (PCR) test for identification of chicken in meat mixturesA J Hopwood, K S Fairbrother, A K Lockley, et al.Pageof 865