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Meat Science|November 9, 2011
On-line prediction of chemical composition of semi-frozen ground beef by non-invasive NIR spectroscopyG Tøgersen, J F Arnesen, B N Nilsen, et al.
Meat Science|November 9, 2011
Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weightRamón Cava, Mario Estévez, Jorge Ruiz, et al.
Meat Science|November 9, 2011
Identification of myofibrillar substrates for μ-calpainR Lametsch, P Roepstorff, H S Møller, et al.
Meat Science|November 9, 2011
High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcassesD A King, K L Voges, D S Hale, et al.
Meat Science|November 9, 2011
Evaluation of three ultrasound instruments, CVT-2, UltraFom 300 and AutoFom for predicting salable meat yield and weight of lean in the primals of pork carcassesA Fortin, A K W Tong, W M Robertson
Meat Science|November 9, 2011
Testing for bias between the Kjeldahl and Dumas methods for the determination of nitrogen in meat mixtures, by using data from a designed interlaboratory experimentMichael Thompson, Linda Owen, Kate Wilkinson, et al.
Meat Science|November 9, 2011
Factors regulating lamb longissimus tenderness are affected by age at slaughterE Veiseth, S D Shackelford, T L Wheeler, et al.
Meat Science|November 9, 2011
Colour changes and consumer acceptability of bulk packaged pork retail cuts stored under O(2), CO(2) and N(2)E M Buys
Meat Science|November 9, 2011
Display life of sheep meats retail packaged under atmospheres of various volumes and compositionsC Kennedy, D J Buckley, J P Kerry
Meat Science|November 9, 2011
Growth of Listeria monocytogenes on vacuum-packaged horsemeat for human consumptionP Bonilauri, G Liuzzo, G Merialdi, et al.
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