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Meat Science|April 9, 2010
Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweedF Jiménez-Colmenero, S Cofrades, I López-López, et al.
Meat Science|April 9, 2010
A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatmentAnita Sikes, Eva Tornberg, Ron Tume
Meat Science|April 9, 2010
Processing of dry-cured ham in a reduced-oxygen atmosphere: effects on physicochemical and microbiological parameters and mite growthF Sánchez-Molinero, J A García-Regueiro, J Arnau
Meat Science|April 9, 2010
Influence of thermoplastic extrusion on the nutritive value of bovine rumen proteinAna Carolina Conti e Silva, Robison José da Cruz, José Alfredo Gomes Arêas
Meat Science|April 9, 2010
Supervised neural network classification of pre-sliced cooked pork ham images using quaternionic singular valuesNektarios A Valous, Fernando Mendoza, Da-Wen Sun, et al.
Meat Science|April 9, 2010
Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezingTrinidad Pérez-Palacios, Jorge Ruiz, Koen Dewettinck, et al.
Meat Science|April 9, 2010
Prediction of beef carcass salable yield and trimmable fat using bioelectrical impedance analysisB L Zollinger, R L Farrow, T E Lawrence, et al.
Meat Science|April 9, 2010
Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscleZ Pietrasik, J L Aalhus, L L Gibson, et al.
Meat Science|April 9, 2010
A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum musclesB A Crow, M E Dikeman, L C Hollis, et al.
Meat Science|April 9, 2010
Lucerne grazing compared with concentrate-feeding slightly modifies carcase and meat quality of young bullsM Blanco, I Casasús, G Ripoll, et al.
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