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Meat Science|November 9, 2011
The influence of a period of ageing on the relationship between ultimate pH and shear values of beef m. longissimus thoracisR W Purchas, X Yan, D G Hartley
Meat Science|November 9, 2011
Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine proteinase inhibitors and lipolytic enzyme activitiesE Armero, J A Barbosa, F Toldra, et al.
Meat Science|November 9, 2011
Classification of tough and tender beef by image texture analysisJ Li, J Tan, P Shatadal
Meat Science|November 9, 2011
Tenderization of beef by lactic acid injected at different times post mortemP Berge, P Ertbjerg, L M Larsen, et al.
Meat Science|November 9, 2011
Metmyoglobin reducing activity and colour stability of ovine longissimus muscleA E Bekhit, G H Geesink, J D Morton, et al.
Meat Science|November 9, 2011
Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storageM I Porcella, G Sánchez, S R Vaudagna, et al.
Meat Science|November 9, 2011
The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loinJ E Hayes, E M Desmond, D J Troy, et al.
Meat Science|November 9, 2011
Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foalsM V Sarriés, B E Murray, D Troy, et al.
Meat Science|November 9, 2011
Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride, on beef biceps femoris instrumental color characteristicsR T Baublits, F W Pohlman, A H Brown, et al.
Meat Science|November 9, 2011
Effects of enhancement procedures on whole and re-formed beef forequarter musclesA M Lennon, S S Moon, P Ward, et al.
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