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Meat Science|November 9, 2011
Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beefJ A Boles, J E Swan
Meat Science|November 9, 2011
Comparison of histochemical properties of different pig breedsM Ruusunen, E Puolanne
Meat Science|November 9, 2011
Rapid prediction of RN phenotype in pigs by means of meat juiceK Lundström, A C Enfält
Meat Science|November 9, 2011
Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beefB J Lee, D G Hendricks, D P Cornforth
Meat Science|November 9, 2011
Oxidation of microsomal fraction in the processing conditions of dry-cured ham. The in-vitro effect of brineC Sárraga, J A García-Regueiro
Meat Science|November 9, 2011
Effect of partially replacing dietary barley with 20% carob pulp on post-weaning growth, and carcass and meat characteristics of Comisana lambsA Priolo, M Lanza, L Biondi, et al.
Meat Science|November 9, 2011
Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrationsO Gimeno, I Astiasarán, J Bello
Meat Science|November 9, 2011
Effect of erythorbic acid on cooked color in ground beefA L Phillips, R Mancini, Q Sun, et al.
Meat Science|November 9, 2011
A PCR-based test for species-specific determination of heat treatment conditions of animal meals as an effective prophylactic method for bovine spongiform encephalopathyC I Kingombe, E Lüthi, H Schlosser, et al.
Meat Science|November 9, 2011
Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storageQ Sun, C Faustman, A Senecal, et al.
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