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Meat Science|November 9, 2011
Colour changes after carcasses decontamination by steam and lactic acidPetr Pipek, Markéta Sikulová, Jarmila Jeleníková, et al.
Meat Science|November 9, 2011
Relationships between sensory perception and water distribution determined by low-field NMR T(2) relaxation in processed pork - impact of tumbling and RN(-) alleleAnja Hullberg, Hanne C Bertram
Meat Science|November 9, 2011
Effect of tumbling and RN genotype on sensory perception of cured-smoked pork loinAnja Hullberg, Lisbeth Johansson, Kerstin Lundström
Meat Science|November 9, 2011
The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausagesJoo-Yeon Lee, Benno Kunz
Meat Science|November 9, 2011
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsiElena Vittadini, Massimiliano Rinaldi, Emma Chiavaro, et al.
Meat Science|November 9, 2011
Functional stability of frozen normal and high pH beefS X Zhang, M M Farouk, O A Young, et al.
Meat Science|November 9, 2011
A note on the incidence and antibiotic resistance of Staphylococcus aureus isolated from meat and chicken samplesN Gundogan, S Citak, N Yucel, et al.
Meat Science|November 9, 2011
Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?D M Ferguson, R D Warner
Meat Science|November 9, 2011
The animal fat paradox and meat qualityE C Webb, H A O'Neill
Meat Science|November 9, 2011
Probiotics in fermented sausagesLuc De Vuyst, Gwen Falony, Frédéric Leroy
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