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Meat Science|November 9, 2011
Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surfaceJ Arnau, P Gou, J Comaposada
Meat Science|November 9, 2011
The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene-a low-field NMR relaxation studyHanne Christine Bertram, Anders Hans Karlsson, Henrik Jørgen Andersen
Meat Science|November 9, 2011
Whey protein concentrates effects on pink color development in a cooked ground turkey breast model systemL M Sammel, J R Claus
Meat Science|November 9, 2011
Effect of low voltage electrical stimulation of pig carcasses and ageing on sensory attributes of fresh porkH A Channon, S R Baud, M G Kerr, et al.
Meat Science|November 9, 2011
Effect of dietary energy content on the intramuscular fat depots and triglyceride composition of river buffalo meatA Di Luccia, A Satriani, C M A Barone, et al.
Meat Science|November 9, 2011
True retention of nutrients on cooking of Australian retail lamb cuts of differing carcass classification characteristicsSomkiat Kosulwat, Heather Greenfield, Kenneth A Buckle
Meat Science|November 9, 2011
Changes in meat quality characteristics of bovine meat during the first 6 days post mortemF Ruiz de Huidobro, E Miguel, E Onega, et al.
Meat Science|November 9, 2011
Comparison between rabbit lines for sensory meat qualityB Ariño, P Hernández, M Pla, et al.
Meat Science|November 9, 2011
Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león"Begoña Rubio, Beatriz Martínez, Consuelo González-Fernández, et al.
Meat Science|November 9, 2011
Meat quality of Moxotó and Canindé goats as affected by two levels of feedingM S Madruga, T S Torres, F F Carvalho, et al.
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