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Meat Science|November 9, 2011
Simulation of giant fibre development in biopsy samples from pig longissimus muscleA Schubert-Schoppmeyer, I Fiedler, G Nürnberg, et al.
Meat Science|November 9, 2011
Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powderAmanda S Teets, Lilian M Were
Meat Science|November 9, 2011
The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meatsKatarzyna Waszkowiak, Krystyna Szymandera-Buszka
Meat Science|November 9, 2011
Evaluation of post mortem stability of porcine skeletal muscle RNAL Fontanesi, M Colombo, F Beretti, et al.
Meat Science|November 9, 2011
A method for simultaneous fluorometry and rheology of connective tissue in bulk meatH J Swatland
Meat Science|November 9, 2011
Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballsS C Huang, C Y Shiau, T E Liu, et al.
Meat Science|November 9, 2011
Postmortem regulation of glycolysis by 6-phosphofructokinase in bovine M. Sternocephalicus pars mandibularisRyan D Rhoades, D Andy King, Blaine E Jenschke, et al.
Meat Science|November 9, 2011
Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphereSara Lauzurica, Jesús de la Fuente, Maria Teresa Díaz, et al.
Meat Science|November 9, 2011
Nutritional profile of restructured beef steak with added walnutsA Serrano, S Cofrades, C Ruiz-Capillas, et al.
Meat Science|November 9, 2011
Effect of supplemental vitamin E on the color and case-life of top loin steaks and ground chuck patties in modified atmosphere case-ready retail packaging systemsR L Stubbs, J B Morgan, F K Ray, et al.
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