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Meat Science|November 9, 2011
Photooxidation of nitrosylmyoglobin at low oxygen pressure. Quantum yields and reaction stoechiometriesJens K S Møller, Grete Bertelsen, Leif H Skibsted
Meat Science|November 9, 2011
Effects of a humidity-stabilizing sheet on the color and K value of beef stored at cold temperaturesK Saito, A Ahhmed, H Takeda, et al.
Meat Science|November 9, 2011
Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate dietC R Kerth, K W Braden, R Cox, et al.
Meat Science|November 9, 2011
Muscle pH and temperature changes in hot- and cold-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis during the first 23h post-mortemL C Hoffman, Suné St C Botha, T J Britz
Meat Science|November 9, 2011
Preliminary investigation of the effects of low-level dietary inclusion of fragrant essential oils and oleoresins on pig performance and pork qualityJ A M Janz, P C H Morel, B H P Wilkinson, et al.
Meat Science|November 9, 2011
Radio frequency cooking of ground, comminuted and muscle meat productsL Laycock, P Piyasena, G S Mittal
Meat Science|November 9, 2011
Assessment of the chemical and cooking properties of the major beef muscles and muscle groupsL E Jeremiah, M E R Dugan, J L Aalhus, et al.
Meat Science|November 9, 2011
The effects of castration on the eating quality of dry-cured hamS Bañón, M D Gil, M D Garrido
Meat Science|November 9, 2011
Commercial antioxidants control lipid oxidation in mechanically deboned turkey meatMaria B Mielnik, Kjersti Aaby, Grete Skrede
Meat Science|November 9, 2011
Detection of Iberian ham aroma by a semiconductor multisensorial systemLaura Otero, M A Carmen Horrillo, María García, et al.
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