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Meat Science|November 9, 2011
Training for more accurate visual fat estimation in meatJ H Kroeze, G Wijngaards, P Padding, et al.Meat Science|November 9, 2011
Evolution of volatile aldehydes in Iberian ham matured under different processing conditionsL Martín, M L Timón, M J Petrón, et al.Meat Science|November 9, 2011
High pressure/thermal treatment of meat batters prepared from freeze-thawed porkJ Carballo, S Cofrades, M T Solas, et al.Meat Science|November 9, 2011
Evaluation of a DNA fingerprinting method for determining the species origin of meatsL Partis, D Croan, Z Guo, et al.Meat Science|November 9, 2011
Influence of supranutritional vitamin E and copper on α-tocopherol deposition and susceptibility to lipid oxidation of porcine membranal fractions of M. Psoas major and M. Longissimus dorsiC Lauridsen, S K Jensen, L H Skibsted, et al.Meat Science|November 9, 2011
The effect of two handling and slaughter systems on skin damage, meat acidification and colour in pigsL Faucitano, L Marquardt, M S Oliveira, et al.Meat Science|November 9, 2011
A note on the muscle, fat and bone contents of Portuguese light lamb carcassesJ A Simões, I A MendesMeat Science|November 9, 2011
Simultaneous addition of Palatase M and Protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and Lipid fractionsD Ansorena, M J Zapelena, I Astiasarán, et al.Meat Science|November 9, 2011
Preparation of surimi-like extract from beef hearts and its utilisation in frankfurtersE M Desmond, T A KennyMeat Science|November 9, 2011
Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigsH Maribo, E V Olsen, P Barton-Gade, et al.Pageof 871