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Meat Science|November 9, 2011
Cassava as a non-conventional filler in comminuted meat productsI E Annor-Frempong, A Annan-Prah, R Wiredu
Meat Science|November 9, 2011
Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementationN J Engeseth, J Ian Gray, A M Booren, et al.
Meat Science|November 9, 2011
Effects of high-pressure treatment on the ultrastructure and thermal behaviour of beef intramuscular collagenA Suzuki, M Watanabe, Y Ikeuchi, et al.
Meat Science|November 9, 2011
In vitro (31)P NMR studies on biopsy skeletal muscle samples compared with meat quality of normal and heterozygous malignant hyperthermia pigsR Lahucky, U Baulain, M Henning, et al.
Meat Science|November 9, 2011
The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chopsM S Brewer, J Jensen, A A Sosnicki, et al.
Meat Science|November 9, 2011
Use of oxygen sensors to non-destructively measure the oxygen content in modified atmosphere and vacuum packed beef: impact of oxygen content on lipid oxidationM Smiddy, M Fitzgerald, J P Kerry, et al.
Meat Science|November 9, 2011
Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypesP Hernández, L Zomeño, B Ariño, et al.
Meat Science|November 9, 2011
Determination of total fat and moisture content in meat using low field NMRGeir H Sørland, Per M Larsen, Frank Lundby, et al.
Meat Science|November 9, 2011
Changes in composition and functional properties of proteins and their contributions to Nham characteristicsWonnop Visessanguan, Soottawat Benjakul, Siriporn Riebroy, et al.
Meat Science|November 9, 2011
Meat and carcass quality from Peruvian llama (Lama glama) and alpaca (Lama pacos)S Cristofanelli, M Antonini, D Torres, et al.
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