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Meat Science|November 9, 2011
Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixturesJ C Ramírez-Suárez, Y L Xiong
Meat Science|November 9, 2011
Effects of raw binder system, meat cut and prior freezing on restructured beefJ A Boles, P J Shand
Meat Science|November 9, 2011
Listeria innocua and aerobic mesophiles during chill storage of inoculated mechanically recovered poultry meat treated with high hydrostatic pressureJ Yuste, M Mor-Mur, M Capellas, et al.
Meat Science|November 9, 2011
The relationship between body dimensions of living pigs and their carcass compositionA B Doeschl-Wilson, D M Green, A V Fisher, et al.
Meat Science|November 9, 2011
Outdoor rearing of cull sows: Effects on carcass, tissue composition and meat qualityBénédicte Lebret, Anne-Sophie Guillard
Meat Science|November 9, 2011
The effects of quality grade, aging, and location within muscle on Warner-Bratzler shear force in beef muscles of locomotionC L Bratcher, D D Johnson, R C Littell, et al.
Meat Science|November 9, 2011
Effects of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of longissimus dorsi muscle from Landrace and Duroc pigsL M Mason, S A Hogan, A Lynch, et al.
Meat Science|November 9, 2011
Development of an autonomous, wireless pH and temperature sensing system for monitoring pig meat qualityJune Frisby, Declan Raftery, Joe P Kerry, et al.
Meat Science|November 9, 2011
Development of the aerobic spoilage flora of chilled rabbit meatJosé M Rodríguez-Calleja, María-Luisa García-López, Jesús A Santos, et al.
Meat Science|November 9, 2011
Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starchS Bañón, P Díaz, G Nieto, et al.
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