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Meat Science|November 9, 2011
The effect of dietary vitamin E supplementation on drip loss of bovine Longissimus lumborum, psoas major and Semitendinosus musclesM J den Hertog-Meischke, F J Smulders, J H Houben, et al.
Meat Science|November 9, 2011
Lipolysis in dry cured sausages as affected by processing conditionsJ L Navarro, M I Nadal, L Izquierdo, et al.
Meat Science|November 9, 2011
The relationship between early post-mortem pH and the tenderisation of beef musclesG R O'Halloran, D J Troy, D J Buckley
Meat Science|November 9, 2011
Influence of lairage environmental conditions and resting time on meat quality in pigsC Santos, J M Almeida, E C Matias, et al.
Meat Science|November 9, 2011
Influence of feeding vitamin D(3) and aging on the tenderness of four lamb musclesC T Boleman, D R McKenna, W S Ramsey, et al.
Meat Science|November 9, 2011
A note on the total and heme iron contents of ready-to-eat doner kebabsSadettin Turhan, T Bogachan Altunkaynak, Fehmi Yazici
Meat Science|November 9, 2011
Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballsIsmail Yılmaz
Meat Science|November 9, 2011
Video image analysis in the Australian meat industry - precision and accuracy of predicting lean meat yield in lamb carcassesD L Hopkins, E Safari, J M Thompson, et al.
Meat Science|November 9, 2011
Development of breed identification markers derived from AFLP in beef cattleS Sasazaki, K Itoh, S Arimitsu, et al.
Meat Science|November 9, 2011
Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensityE Claeys, S De Smet, A Balcaen, et al.
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