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Meat Science|November 9, 2011
Contribution of major structural changes in myofibrils to rabbit meat tenderisation during ageingJosé A Mestre Prates, Fernando J S Garcia E Costa, António Mário R Ribeiro, et al.
Meat Science|November 9, 2011
Effects of micro-perforated film on the quality and shelf life improvements of pork loins during chilled storageKeun-Taik Lee, Won-Sun Choi, Chan-Suk Yoon
Meat Science|November 9, 2011
Influence of dietary conjugated linoleic acids (CLA) and age at slaughtering on meat quality and intramuscular collagen in rabbitsC Corino, F Filetti, M Gambacorta, et al.
Meat Science|November 9, 2011
Effect of added μ-calpain and post-mortem storage on the mechanical properties of bovine single muscle fibres extended to fractureM Christensen, R D Young, M A Lawson, et al.
Meat Science|November 9, 2011
Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gelsD R Doerscher, J L Briggs, S M Lonergan
Meat Science|November 9, 2011
Sensory properties and lipid oxidation in aerobically refrigerated cooked ground goat meatK S Rhee, C E Myers
Meat Science|November 9, 2011
Effect of retail lights on acceptability of salamiShai Barbut
Meat Science|November 9, 2011
The Jarvis Beef Stunner: Effects of a prototype chest electrodeA L Weaver, S B Wotton
Meat Science|November 9, 2011
Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 daysR A Mancini, S P Suman, M K R Konda, et al.
Meat Science|November 9, 2011
Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profilesMassimiliano Spaziani, Manuela Del Torre, Mara Lucia Stecchini
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