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Meat Science|November 9, 2011
Effect of weaning status and storage time under vacuum upon physical characteristics of meat of the Rubia Gallega breedB Oliete, J A Carballo, A Varela, et al.
Meat Science|November 9, 2011
Retail cutting characteristics for US Choice and US Select beef subprimalsK L Voges, K D Pfeiffer, B E Baird, et al.
Meat Science|November 9, 2011
Behaviour of the constitutive biota of two types of Spanish dry-sausages ripened in a pilot-scale chamberCarmen López, L M Medina, R Priego, et al.
Meat Science|November 9, 2011
Effects of growth-promoting implants on morphology of Longissimus and Semitendinosus muscles in finishing steersS Fritsche, M B Solomon, E W Paroczay, et al.
Meat Science|November 9, 2011
Purification and characterization of a soluble methionyl aminopeptidase from porcine skeletal muscleM Flores, M Marina, F Toldrá
Meat Science|November 9, 2011
The influence of elevated temperature conditioning on bison (Bison bison bison) meat qualityJ A Janz, J L Aalhus, M A Price, et al.
Meat Science|November 9, 2011
Effect of ion fluid injection on beef tenderness in association with calpain activityS Lee, J M Stevenson-Barry, R G Kauffman, et al.
Meat Science|November 9, 2011
Challenges to meat safety in the 21st centuryJohn N Sofos
Meat Science|November 9, 2011
Tracking emerging zoonotic pathogens from farm to forkG Duffy, O A Lynch, C Cagney
Meat Science|November 9, 2011
Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigerationAnna Jofré, Margarita Garriga, Teresa Aymerich
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