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Meat Science|November 9, 2011
Advanced technologies in the meat industryG R Longdell
Meat Science|November 9, 2011
Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fatE Hughes, S Cofrades, D J Troy
Meat Science|November 9, 2011
Assessment of meat fat content using dual energy X-ray absorptionJ P Brienne, C Denoyelle, H Baussart, et al.
Meat Science|November 9, 2011
Sensory quality and cooking loss of ham muscle (M. biceps femoris) from pigs reared indoors and outdoorsA Jonsäll, L Johansson, K Lundström
Meat Science|November 9, 2011
Effect of rate of pH decline on muscle enzyme activities in two pig linesE Claeys, S De Smet, D Demeyer, et al.
Meat Science|November 9, 2011
Survival and growth of Escherichia coli O157:H7, Yersinia enterocolitica and Salmonella enteritidis on decontaminated and untreated meatH Nissen, T Maugesten, P Lea
Meat Science|November 9, 2011
Two-dimensional visible/near-infrared correlation spectroscopy study of thawing behavior of frozen chicken meats without exposure to airY Liu, Y R Chen
Meat Science|November 9, 2011
Differences in molecular structure among the porcine myosin heavy chain-2a, -2x, and -2b isoformsK Chikuni, R Tanabe, S Muroya, et al.
Meat Science|November 9, 2011
Peptide inhibitors for angiotensin I-converting enzyme from enzymatic hydrolysates of porcine skeletal muscle proteinsK Arihara, Y Nakashima, T Mukai, et al.
Meat Science|November 9, 2011
The effects of irradiation on quality of injected fresh pork loinsKathy J Davis, Joseph G Sebranek, Elisabeth Huff-Lonergan, et al.
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