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Meat Science|November 9, 2011
The crossbreeding of different Duroc lines with the Iberian pig affects colour and oxidative stability of meat during storageR Ramírez, R Cava
Meat Science|November 9, 2011
Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperatureKristin Hollung, Eva Veiseth, Terje Frøystein, et al.
Meat Science|November 9, 2011
Relationships between carcass quality parameters and genetic typesM Gispert, M Font I Furnols, M Gil, et al.
Meat Science|November 9, 2011
Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture-dependent techniques and PCR-DGGEGloria Silvestri, Sara Santarelli, Lucia Aquilanti, et al.
Meat Science|November 9, 2011
Gastrointestinal outbreaks associated with fermented meatsJohn E Moore
Meat Science|November 9, 2011
Relationships between skatole and androstenone accumulation, and cytochrome P4502E1 expression in Meishan×Large White pigsF M Whittington, G R Nute, S I Hughes, et al.
Meat Science|November 9, 2011
Relationship between pH before salting and dry-cured ham qualityR M García-Rey, J A García-Garrido, R Quiles-Zafra, et al.
Meat Science|November 9, 2011
Use of the Tecpro Pork Quality Meter for assessing meat quality on the slaughterlineP D Warriss, S N Brown, S J Adams
Meat Science|November 9, 2011
Effect of citric acid and citrate on the shelf stability of canned liver paste processed at reduced F(0) valuesJ H Houben, B Krol
Meat Science|November 9, 2011
Direct transesterification of total fatty acids of adipose tissue, and of freeze-dried muscle and liver with boron-trifluoride in methanolD C Rule
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