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Meat Science|November 8, 2011
Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausageI Astiasaran, R Villanueva, J Bello
Meat Science|November 8, 2011
A factorial analysis of water-binding properties and firmness of heated, comminuted pork liver and pork loin products as influenced by addition of sodium chloride and pH regulatorsP S van Roon, B Krol
Meat Science|November 8, 2011
The influence of temperature on shortening and rigor onset in beef muscleK O Honikel, P Roncalés, R Hamm
Meat Science|November 8, 2011
Connective tissue differences in the strength of cooked meat across the muscle fibre direction due to test specimen sizeG J Lewis, P P Purslow
Meat Science|November 8, 2011
The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphateG R Trout
Meat Science|November 8, 2011
Seasonal effects on the patterns of deposition of water, fat and protein in rabbit meatJ Deltoro, A M López, J Camacho
Meat Science|November 8, 2011
Some observations on protein changes in washed myofibrils of bovine muscleK Krzywicki
Meat Science|November 8, 2011
Beef tenderness and sarcomere lengthF J Smulders, B B Marsh, D R Swartz, et al.
Meat Science|November 8, 2011
Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fatG R Acuff, J W Savell, H R Cross, et al.
Meat Science|November 8, 2011
Review of the flavour-contributing volatiles and water-soluble non-volatiles in pork meat and derived productsV M Gorbatov, Y N Lyaskovskaya
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