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Meat Science|November 9, 2011
Effect of the inoculation of a starter culture and vacuum packaging (during resting stage) on the appearance and some microbiological and physicochemical parameters of dry-cured hamF Sánchez-Molinero, J Arnau
Meat Science|November 9, 2011
Effects of temperature conditioning on postmortem changes in physico-chemical properties in Korean native cattle (Hanwoo)L H Yu, D G Lim, S G Jeong, et al.
Meat Science|November 9, 2011
Water-soluble precursors of beef flavour: I. Effect of diet and breedG Koutsidis, J S Elmore, M J Oruna-Concha, et al.
Meat Science|November 9, 2011
A comparison of the physicochemical and sensory characteristics of alheira samples from different-sized producersL Patarata, I Judas, J A Silva, et al.
Meat Science|November 9, 2011
Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems-II. Sensory attributesL J Farmer, G C Perry, P D Lewis, et al.
Meat Science|November 9, 2011
Heating rate effects on high-fat and low-fat frankfurters with a high content of added waterS Cofrades, J Carballo, F Jiménez-Colmenero
Meat Science|November 9, 2011
Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authenticationA A Aida, Y B Che Man, C M V L Wong, et al.
Meat Science|November 9, 2011
The mineral composition and microscopic changes in thoracic buttons of Chinese Yellow steer with ageC B Li, G H Zhou, X L Xu, et al.
Meat Science|November 9, 2011
Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigsA Daza, A I Rey, J Ruiz, et al.
Meat Science|November 9, 2011
Evaluation of the antioxidant ability of hydrazine-purified and untreated commercial carnosine in beef pattiesArmida Sánchez-Escalante, Djamel Djenane, Gastón Torrescano, et al.
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