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Meat Science|November 9, 2011
Lipid composition of meat and backfat from Casertana purebred and crossbred pigs reared outdoorsG Salvatori, F Filetti, C Di Cesare, et al.Meat Science|November 9, 2011
Role of secondary structures in the gelation of porcine myosin at different pH valuesRu Liu, Si-Ming Zhao, Shan-Bai Xiong, et al.Meat Science|November 9, 2011
Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristicsA M Herrero, L de la Hoz, J A Ordóñez, et al.Meat Science|November 9, 2011
Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beefG Ripoll, P Albertí, B Panea, et al.Meat Science|November 9, 2011
Any link between integrin degradation and water-holding capacity in pork?Ida Krestine Straadt, Marianne Rasmussen, Jette Feveile Young, et al.Meat Science|November 9, 2011
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured hamA J Pham, M W Schilling, W B Mikel, et al.Meat Science|November 9, 2011
Immersion vacuum cooling of cooked beef - Safety and process considerations regarding beef joint sizeLiana Drummond, Da-Wen SunMeat Science|November 9, 2011
Evidence for post-mortem m-calpain autolysis in porcine muscleLuigi Pomponio, René Lametsch, Anders H Karlsson, et al.Meat Science|November 9, 2011
Sarcomere length determination using front-face fluorescence polarizationC Luc, S Clerjon, F Peyrin, et al.Meat Science|November 9, 2011
Influence of the paprika type on redness loss in red line meat productsR Gómez, M Alvarez-Orti, J E PardoPageof 865