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Meat Science|June 15, 2011
Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausagesAnirene Galvão Tavares Pereira, Eduardo Mendes Ramos, Jacyara Thaís Teixeira, et al.
Meat Science|December 24, 2010
Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gutMario Bedia, Lorena Méndez, Sancho Bañón
Meat Science|January 7, 2011
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model systemYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|December 15, 2010
Effects of salt and ammonium hydroxide on the quality of ground buffalo meatB M Naveena, A R Sen, M Muthukumar, et al.
Meat Science|December 15, 2010
Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweedS Cofrades, I López-López, C Ruiz-Capillas, et al.
Meat Science|December 15, 2010
Consumer satisfaction with dry-cured ham in five European countriesH Resano, F J A Pérez-Cueto, A I Sanjuán, et al.
Meat Science|December 28, 2010
Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in NamibiaD L van Schalkwyk, K W McMillin, Mardé Booyse, et al.
Meat Science|January 11, 2011
Evaluation of the storage life of vacuum packaged Australian beefA Rodas-González, C Narváez-Bravo, M M Brashears, et al.
Meat Science|July 26, 2011
Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichónJosé M Lorenzo, Sara Temperán, Roberto Bermúdez, et al.
Meat Science|July 13, 2011
Changes in beef sensory traits as somatic-cell-cloned Japanese black steers increased in age from 20 to 30 monthsT Okumura, K Saito, T Sowa, et al.
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