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Meat Science|November 9, 2011
Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditionsC Ruiz-Capillas, J Carballo, F Jiménez Colmenero
Meat Science|November 9, 2011
Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exerciseJ J Bond, R D Warner
Meat Science|November 9, 2011
Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipidY J Chen, G H Zhou, X D Zhu, et al.
Meat Science|November 9, 2011
Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter cultureM L Latorre-Moratalla, S Bover-Cid, T Aymerich, et al.
Meat Science|November 9, 2011
Mineral content of longissimus dorsi thoracis from water buffalo and Zebu-influenced cattle at four comparative agesM Giuffrida-Mendoza, L Arenas de Moreno, S Uzcátegui-Bracho, et al.
Meat Science|November 9, 2011
Construction, management and cleanliness of red meat abattoir lairages in the UKA Small, C James, S James, et al.
Meat Science|November 9, 2011
The World Cancer Research Fund report 2007: A challenge for the meat processing industryDaniël Demeyer, Karl Honikel, Stefaan De Smet
Meat Science|November 9, 2011
Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and genderA Kwasiborski, T Sayd, C Chambon, et al.
Meat Science|November 9, 2011
Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meatJuan Florencio Tejeda, Ramón E Peña, Ana I Andrés
Meat Science|November 9, 2011
Effects of previous diet and duration of soybean oil supplementation on light lambs carcass composition, meat quality and fatty acid compositionR J B Bessa, M Lourenço, P V Portugal, et al.
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