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Meat Science|November 9, 2011
Biologically active polyamines in pig kidneys and spleen: Content after slaughter and changes during cold storage and cookingM Kozová, P Kalač, T Pelikánová
Meat Science|November 9, 2011
The effect of grazing saltbush with a barley supplement on the carcass and eating quality of sheepmeatK L Pearce, H C Norman, M Wilmot, et al.
Meat Science|November 9, 2011
Physical and sensory meat quality of South African Black ostriches (Struthio camelus var. domesticus), Zimbabwean Blue ostriches (Struthio camelus australis) and their hybridL C Hoffman, M Muller, S W P Cloete, et al.
Meat Science|November 9, 2011
Quality properties of sausage made with gamma-irradiated natural pork and lamb casingM W Byun, J W Lee, C Jo, et al.
Meat Science|November 9, 2011
Meat cut and injection level affects the tenderness and cook yield of processed roast beefJ A Boles, P J Shand
Meat Science|November 9, 2011
Comparison of meat quality characteristics between young and old ostrichesL C Hoffman, P Fisher
Meat Science|November 9, 2011
Effect of trisodium phosphate on slip and textural properties of hog and sheep natural sausage casingsJ H Houben, W A M Bakker, G Keizer
Meat Science|November 9, 2011
The eating quality of Canadian pork and its relationship with intramuscular fatA Fortin, W M Robertson, A K W Tong
Meat Science|November 9, 2011
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysisLucilla Iacumin, Giuseppe Comi, Carlo Cantoni, et al.
Meat Science|November 9, 2011
Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural approachD Dutaud, L Aubry, F Guignot, et al.
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