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Meat Science|November 9, 2011
Evaluation of different systems for the identification of Bacillus strains isolated from Spanish fermented sausagesJ P Encinas, J Sanz-Gómez, M L García-López, et al.
Meat Science|November 9, 2011
Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sireK Lundström, A Andersson, I Hansson
Meat Science|November 9, 2011
The relationship between sensory time-intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tendernessL M Duizer, E A Gullett, C J Findlay
Meat Science|November 9, 2011
Is there a protease that preferentially cleaves the M-line in partially dehydrated muscle?M Yamaguchi, M Muguruma, T Sako, et al.
Meat Science|November 9, 2011
An international study on the importance of androstenone and skatole for boar taint: IV. Simulation studies on consumer dissatisfaction with entire male pork and the effect of sorting carcasses on the slaughter line, main conclusions and recommendationsM Bonneau, P Walstra, C Claudi-Magnussen, et al.
Meat Science|November 9, 2011
Bacterial role in flavour developmentM C Montel, F Masson, R Talon
Meat Science|November 9, 2011
Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat productsM Hugas
Meat Science|November 9, 2011
Sustained utilization of the Iberian pig breedC J Lopez-Bote
Meat Science|November 9, 2011
Rapid microbiological methods in meat and meat productsA Otero, M L Garci A-Lo Pez, B Moreno
Meat Science|November 9, 2011
Muscle fibre type and meat qualityR E Klont, L Brocks, G Eikelenboom
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