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Meat Science|November 9, 2011
Comparison of ascorbic acid and sodium erythorbate: Effects on the 24h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheresR A Mancini, M C Hunt, M Seyfert, et al.
Meat Science|November 9, 2011
Characterizing beef muscles with optical scattering and absorption coefficients in VIS-NIR regionJ J Xia, E P Berg, J W Lee, et al.
Meat Science|November 9, 2011
Effects of sheep production systems on oxidative storage stability of lean lamb pattiesKi Soon Rhee, C J Lupton, Y A Ziprin, et al.
Meat Science|November 9, 2011
Determination of fatty acids in the subcutaneous fat of Iberian breed swine by near infrared spectroscopy (NIRS) with a fibre-optic probeI González-Martín, C González-Pérez, J Hernández-Méndez, et al.
Meat Science|November 9, 2011
Consumer attitudes towards beef and acceptability of enhanced beefK Robbins, J Jensen, K J Ryan, et al.
Meat Science|November 9, 2011
Spinal cord tissue detection in comminuted beef: comparison of two immunological methodsMaha Hajmeer, Dean O Cliver, Roger Provost
Meat Science|November 9, 2011
The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rollsZ Pietrasik, P J Shand
Meat Science|November 9, 2011
Consumer sensory evaluation of plain and seasoned goat meat and beef productsK S Rhee, C E Myers, D F Waldron
Meat Science|November 9, 2011
Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic propertiesE Papamanoli, N Tzanetakis, E Litopoulou-Tzanetaki, et al.
Meat Science|November 9, 2011
Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventionsJ R Jimenez-Villarreal, F W Pohlman, Z B Johnson, et al.
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