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Meat Science|November 9, 2011
Digestion study of proteins from cooked meat using an enzymatic microreactorPh Gatellier, V Santé-LhoutellierMeat Science|November 9, 2011
Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork battersE Hernández-Hernández, E Ponce-Alquicira, M E Jaramillo-Flores, et al.Meat Science|November 9, 2011
Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systemsM Flores, E Giner, S M Fiszman, et al.Meat Science|November 9, 2011
Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbitsC Corino, D P Lo Fiego, P Macchioni, et al.Meat Science|November 9, 2011
Non-haem iron availability from pork meat: Impact of heat treatments and meat protein doseA D Sørensen, H Sørensen, I Søndergaard, et al.Meat Science|November 9, 2011
Predicting longissimus dorsi texture characteristics in beef based on early post-mortem colour measurementsM V Goñi, M J Beriain, G Indurain, et al.Meat Science|November 9, 2011
Development of a PCR-culture technique for rapid detection of yeast species in vacuum packed hamAmanda Sanz, Rosario Martín, M A Belén Mayoral, et al.Meat Science|November 9, 2011
Effects of carcass weight and muscle on texture, structure and myofibre characteristics of wild boar meatJ Zochowska, K Lachowicz, L Gajowiecki, et al.Meat Science|November 9, 2011
Microbiological and sensory changes in "Morcilla de Burgos" preserved in air, vacuum and modified atmosphere packagingEva M Santos, Ana M Diez, Consuelo González-Fernández, et al.Meat Science|November 9, 2011
Changes in flavor compounds of dry-cured Chinese Jinhua ham during processingYanjun Huan, Guanghong Zhou, Gaiming Zhao, et al.Pageof 865