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Meat Science|November 9, 2011
Fatty acid composition of subcutaneous and intramuscular adipose tissues and M. longissimus dorsi of Wagyu cattleC A Sturdivant, D K Lunt, G C Smith, et al.
Meat Science|November 9, 2011
Relationship of physically separable lean with chemical lean in pig carcassesE Nagy, L Körmendy, I Eliás, et al.
Meat Science|November 9, 2011
Atmosphere and blooming time affect color and lipid stability of frozen beef from steers supplemented with Vitamin EM C Lanari, D M Schaefer, R G Cassens, et al.
Meat Science|November 9, 2011
Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation processC Ibañez, L Quintanilla, A Irigoyen, et al.
Meat Science|November 9, 2011
Lipid and cholesterol oxidation in Chinese-style sausage using vacuum and modified atmosphere packagingF S Wang, Y N Jiang, C W Lin
Meat Science|November 9, 2011
Effect of heating rate on shortening, ultrastructure, and fracture behavior of prerigor beef muscleT J Silva, M W Orcutt, J C Forrest, et al.
Meat Science|November 9, 2011
Investigation of the levels of free purine and pyrimidine bases and metabolites in mechanically recovered meatsA Scarborough, A D Jones, A C Homan, et al.
Meat Science|November 9, 2011
The effect of cooking conditions on the eating quality of porkJ D Wood, G R Nute, G A Fursey, et al.
Meat Science|November 9, 2011
Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 1. Microbial, physico-chemical and lipolytic changesM Fernández, L de la Hoz, O Díaz, et al.
Meat Science|November 9, 2011
Chilling pig carcasses: Effects on temperature, weight loss and ultimate meat qualityP G van der Wal, B Engel, G van Beek, et al.
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