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Meat Science|November 9, 2011
Integrated technologies to enhance meat quality - An Australasian perspectiveN J Simmons, C C Daly, C R Mudford, et al.
Meat Science|November 9, 2011
Reducing salt: A challenge for the meat industryEoin Desmond
Meat Science|November 9, 2011
The role of meat as a source of n-3 polyunsaturated fatty acids in the human dietD I Givens, Kirsty E Kliem, Rachael A Gibbs
Meat Science|November 9, 2011
The role of endogenous proteases in the tenderisation of fast glycolysing muscleG R O'Halloran, D J Troy, D J Buckley, et al.
Meat Science|November 9, 2011
Effect of natural antioxidants and vacuum packaging on the quality of buffalo meat nuggets during refrigerated storageJ Sahoo, A S Anjaneyulu
Meat Science|November 9, 2011
Technological suitability of mutton for meat cured productsM J Beriain, J Iriarte, C Gorraiz, et al.
Meat Science|November 9, 2011
Supranutritional vitamin E supplementation in pigs: Influence on subcellular deposition of α-tocopherol and on oxidative stability by conventional and derivative spectrophotometryJ Wen, P A Morrissey, D J Buckley, et al.
Meat Science|November 9, 2011
Histo- and biochemical characteristics of the Longissimus dorsi muscle in pigs and their relationships to performance and meat qualityP Henckel, N Oksbjerg, E Erlandsen, et al.
Meat Science|November 9, 2011
Chemical attributes characterizing sticky post-mortem ageing in beefR Stephan, F Stierli, F Untermann
Meat Science|November 9, 2011
False aneurysms in carotid arteries of cattle and water buffalo during shechita and halal slaughterNeville G Gregory, Martin von Wenzlawowicz, Rashedul M Alam, et al.
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