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Meat Science|May 2, 2012
Advances in apoptotic mediated proteolysis in meat tenderisationCaroline M Kemp, Tim Parr
Meat Science|May 1, 2012
The restriction of grazing duration does not compromise lamb meat colour and oxidative stabilityG Luciano, L Biondi, R I Pagano, et al.
Meat Science|May 1, 2012
Cultured meat from stem cells: challenges and prospectsMark J Post
Meat Science|November 25, 2011
Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine barkC M Leick, P R Broadway, S Solaiman, et al.
Meat Science|November 25, 2011
Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef musclesN Szerman, C B Gonzalez, A M Sancho, et al.
Meat Science|November 9, 2011
An HPLC method using FMOC-ADAM for determination of hydroxyproline in muscleS Hultz Smith, M D Judge
Meat Science|November 9, 2011
Study of proteolysis during the processing of a dry fermented pork sausageG D García de Fernando, P F Fox
Meat Science|November 9, 2011
Effects of feed treatment and gender on the flavour and texture profiles of cured and uncured pork cuts. I. Ractopamine treatment and dietary protein levelL E Jeremiah, R O Ball, J K Merrill, et al.
Meat Science|November 9, 2011
Effects of feed treatment and gender on the flavour and texture profiles of cured and uncured pork cuts. II. Ractopamine treatment and dietary protein sourceL E Jeremiah, J K Merrill, L Stobbs, et al.
Meat Science|November 9, 2011
Observations on some chemical and physical characteristics of buffalo meatK Syed Ziauddin, N S Mahendrakar, D N Rao, et al.
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