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Meat Science|November 9, 2011
Microbiological quality of freshly shot game in GermanyV Atanassova, J Apelt, F Reich, et al.
Meat Science|November 9, 2011
Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked porkM N O'Grady, R Carpenter, P B Lynch, et al.
Meat Science|November 9, 2011
Antioxidant effect of Cassia essential oil on deep-fried beef during the frying processHongxia Du, Hongjun Li
Meat Science|November 9, 2011
Characterisation of microbial deep spoilage in Iberian dry-cured hamAlberto Martín, María J Benito, Alejandro Hernández, et al.
Meat Science|November 9, 2011
Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activitiesJacob Gøtterup, Karsten Olsen, Susanne Knøchel, et al.
Meat Science|November 9, 2011
Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meatJ-R Ji, K Takahashi
Meat Science|November 9, 2011
Mechanical properties of type I and type IIB single porcine muscle fibresM Christensen, C Kok, P Ertbjerg
Meat Science|November 9, 2011
Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium contentM D Guàrdia, L Guerrero, J Gelabert, et al.
Meat Science|November 9, 2011
Effects of packaging atmospheres on shelf-life quality of ground ostrich meatA C Seydim, J C Acton, M A Hall, et al.
Meat Science|November 9, 2011
Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and imagesA Veberg, O Sørheim, J Moan, et al.
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