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Meat Science|November 9, 2011
Zn-porphyrin formation in cured meat products: Effect of added salt and nitriteChristina E Adamsen, Jens K S Møller, Kristoffer Laursen, et al.
Meat Science|November 9, 2011
Drip loss of case-ready meat and of premium cuts and their associations with earlier measured sample drip loss, meat quality and carcass traits in pigsG Otto, R Roehe, H Looft, et al.
Meat Science|November 9, 2011
Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAsI Valencia, D Ansorena, I Astiasarán
Meat Science|November 9, 2011
Thermal inactivation of the frozen thawed traditional meat starter culture, Pediococcus pentosaceus, in a meat model systemM Raccach, H R Tilley
Meat Science|November 9, 2011
Initial chilling rate of pre-rigor beef muscles as an indicator of colour of thawed meatM M Farouk, S J Lovatt
Meat Science|November 9, 2011
A potential index for assessing the tenderness of hydrodynamic pressure (HDP)-treated beef strip loinsA M Spanier, R D Romanowski
Meat Science|November 9, 2011
Differentiation of dietary regimene of Iberian swine by means of isotopic analysis of carbon and sulphur in hepatic tissueI González-Martín, C González Pérez, J Hernández Méndez, et al.
Meat Science|November 9, 2011
Detection of mechanically recovered chicken meat using capillary gel electrophoresisL Day, H Brown
Meat Science|November 9, 2011
Application of an exponential model to early postmortem bovine muscle pH declineH L Bruce, J R Scott, J M Thompson
Meat Science|November 9, 2011
Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork pattiesT L M C Carthy, J P Kerry, J F Kerry, et al.
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