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Meat Science|November 9, 2011
Arcobacter spp. enumeration in poultry meat using a combined PCR-ELISA assayA Antolín, I González, T García, et al.
Meat Science|November 9, 2011
Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscleD L Hopkins, J M Thompson
Meat Science|November 9, 2011
The influence of goat genotype on the production of Capretto and Chevon carcasses. 1. Growth and carcass characteristicsJ S Dhanda, D G Taylor, J E McCosker, et al.
Meat Science|November 9, 2011
The influence of goat genotype on the production of Capretto and Chevon carcasses. 4. Chemical composition of muscle and fatty acid profiles of adipose tissueJ S Dhanda, D G Taylor, P J Murray, et al.
Meat Science|November 9, 2011
Lipid and cholesterol oxidation products in dry-cured hamC S Vestergaard, G Parolari
Meat Science|November 9, 2011
The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry sausages (chorizo and salchichón)M E González-Fandos, M Sierra, M L García-Lopez, et al.
Meat Science|November 9, 2011
Use of isotope analysis to characterize meat fromIberian-breed swineI González-Martin, C González-Pérez, J Hernández Méndez, et al.
Meat Science|November 9, 2011
Genetic and environmental effects on the muscle structure response post-mortemJ M Thompson, D Perry, B Daly, et al.
Meat Science|November 9, 2011
Role of quantitative risk assessment and food safety objectives in managing Listeria monocytogenes on ready-to-eat meatsIsabel Walls
Meat Science|November 9, 2011
Industrial packaging developments for the global meat marketJ N Belcher
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