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Meat Science|November 9, 2011
Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphiteS Bover-Cid, M J Miguélez-Arrizado, M C Vidal-Carou
Meat Science|November 9, 2011
Evidence against the non-enzymatic calcium theory of tenderizationG H Geesink, R G Taylor, A E Bekhit, et al.
Meat Science|November 9, 2011
Factors affecting the composition and amount of 'white exudate' from cooked baconP R Sheard, A A Taylor, A W Savage, et al.
Meat Science|November 9, 2011
Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, lipoproteins, and tissue deposition of CLA in barrowsC Lauridsen, H Mu, P Henckel
Meat Science|November 9, 2011
Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfacesD A King, L M Lucia, A Castillo, et al.
Meat Science|November 9, 2011
Composition and quality of Mexican and imported retail beef in MexicoE J Delgado, M S Rubio, F A Iturbe, et al.
Meat Science|November 9, 2011
Meat quality in suckling lambs: effect of pre-slaughter handlingH Vergara, M B Linares, M I Berruga, et al.
Meat Science|November 9, 2011
Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storageR A Mancini, M C Hunt, K A Hachmeister, et al.
Meat Science|November 9, 2011
Microbiological condition of horse meat prepared at a North American packing plant, and control of the temperatures of product air freighted to EuropeC O Gill, C Landers
Meat Science|November 9, 2011
Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loinJ Ruiz-Ramírez, X Serra, J Arnau, et al.
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