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Meat Science|November 9, 2011
Catalysis of lipid oxidation in muscle model systems by haem and inorganic ironF J Monahan, R L Crackel, J I Gray, et al.
Meat Science|November 9, 2011
Ultrastructural changes of myofibrillar protein gelled with 1,5-glucono-δ-lactone at chilled temperaturesT M Ngapo, B H Wilkinson, R Chong
Meat Science|November 9, 2011
Chemical, physical and sensory attributes for the characterization of an Italian dry-cured sausageS Dellaglio, E Casiraghi, C Pompei
Meat Science|November 9, 2011
Rapid method for determining water-holding capacity in meat using video image analysis and simple formulaeM Irie, A Izumo, S Mohri
Meat Science|November 9, 2011
Genetic and nutritional effects on the fatty acid composition of subcutaneous and intramuscular lipids of steersM Zembayashi, K Nishimura
Meat Science|November 9, 2011
Use of mutagenically separated PCR for the detection of the mutation associated with porcine stress syndromeA K Lockley, J S Bruce, S J Franklin, et al.
Meat Science|November 9, 2011
The influence of the anticaking agent potassium ferrocyanide and salt on the oxidative stability of frozen minced pork meatT B Hansen, L H Skibsted, H J Andersen
Meat Science|November 9, 2011
Effects of time on feed and post-mortem aging on palatability and lipid composition of crossbred Wagyu beefY R Xie, J R Busboom, D P Cornforth, et al.
Meat Science|November 9, 2011
Effects of breed and sire on carcass characteristics and fatty acid profiles of crossbred wagyu and angus steersY R Xie, J R Busboom, C T Gaskins, et al.
Meat Science|November 9, 2011
Effect of cooking and storage on lipid oxidation and development of cholesterol oxidation products in water buffalo meatV K Rao, B N Kowale, N P Babu, et al.
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