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Meat Science|November 9, 2011
Cured meat products without direct addition of nitrate or nitrite: what are the issues?Joseph G Sebranek, James N Bacus
Meat Science|November 9, 2011
Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausagesS Roller, S Sagoo, R Board, et al.
Meat Science|November 9, 2011
Bacteriocinogenic activity from starter cultures used in Spanish meat industryJ C Nieto-Lozano, J I Reguera-Useros, M C Peláez-Martínez, et al.
Meat Science|November 9, 2011
What do we need for a value-based beef marketing system?H R Cross, J W Savell
Meat Science|November 9, 2011
Preslaughter handling, stunning and slaughterN G Gregory
Meat Science|November 9, 2011
Sensory properties and preferencesE Risvik
Meat Science|November 9, 2011
The flexibility of the collagen compartment of muscleR J McCormick
Meat Science|November 9, 2011
Elastography of beef muscleJ Ophir, R K Miller, H Ponnekanti, et al.
Meat Science|November 9, 2011
Physical measurements of meat quality: optical measurements, pros and consH J Swatland
Meat Science|November 9, 2011
Low-fat meat products-technological problems with processingJ T Keeton
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