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Meat Science|April 27, 2010
Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storageLing-Zhi Cheong, Hong Zhang, Lise Nersting, et al.
Meat Science|April 27, 2010
The effect of conditioning period on loin muscle tenderness in crossbred lambs with or without the Texel muscling QTL (TM-QTL)N R Lambe, W Haresign, J Macfarlane, et al.
Meat Science|April 27, 2010
Relationship between odour-active compounds and flavour perception in meat from lambs fed different dietsVirginia C Resconi, M Mar Campo, Fabio Montossi, et al.
Meat Science|April 27, 2010
The effect of the Texel muscling QTL (TM-QTL) on meat quality traits in crossbred lambsN R Lambe, J M Macfarlane, R I Richardson, et al.
Meat Science|April 27, 2010
An evaluation of over-wintering feeding strategies prior to finishing at pasture for cull dairy cows on live animal performance, carcass and meat quality characteristicsW Minchin, F Buckley, D A Kenny, et al.
Meat Science|April 27, 2010
Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storageRui Ganhão, David Morcuende, Mario Estévez
Meat Science|April 27, 2010
Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traitsF Sánchez-Molinero, J Arnau
Meat Science|April 27, 2010
Carcass and meat quality characteristics of immunocastrated male, surgically castrated male, entire male and female pigsMarina Gispert, M Angels Oliver, Antonio Velarde, et al.
Meat Science|April 27, 2010
Tripolyphosphate hydrolysis by bovine fast and slow myosin subfragment 1 isoformsMarie Yamazaki, Qingwu W Shen, Darl R Swartz
Meat Science|April 27, 2010
Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressureVerónica Fuentes, Jesús Ventanas, David Morcuende, et al.
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