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Meat Science|November 9, 2011
Use of electrical conductivity to predict water-holding capacity in post-rigor porkS Lee, J M Norman, S Gunasekaran, et al.
Meat Science|November 9, 2011
Combined effect of modified atmosphere bulk packaging, dietary vitamin E supplementation and microbiological contamination on colour stability of Musculus gluteus mediusE M Buys, G L Nortjé, P J Jooste, et al.
Meat Science|November 9, 2011
Microbiological shelf life of bulk-packaged Musculus gluteus medius supplemented with dietary vitamin EE M Buys, G L Nortjé, P J Jooste, et al.
Meat Science|November 9, 2011
The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) porkP J Torley, B R D'Arcy, G R Trout
Meat Science|November 9, 2011
The measurement of pH in raw and frozen turkey Pectoralis superficialis muscleV Santé, X Fernandez
Meat Science|November 9, 2011
Development of DNA markers for discrimination between domestic and imported beefS Sasazaki, H Mutoh, K Tsurifune, et al.
Meat Science|November 9, 2011
Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meatInes Essid, Hanen Ben Ismail, Sami Bel Hadj Ahmed, et al.
Meat Science|November 9, 2011
Effect of biotin supplementation on meat quality of F1 Wagyu/Black Angus feedlot steers of known genotypeR J Lawrence, J C Doyle, R Elliott, et al.
Meat Science|November 9, 2011
Changes in the content of biologically active polyamines during storage and cooking of pig liverP Krausová, P Kalač, M Křížek, et al.
Meat Science|November 9, 2011
Significance of fat supplemented diets on pork quality - Connections between specific fatty acids and sensory attributes of porkKaja Tikk, Meelis Tikk, Margit D Aaslyng, et al.
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