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Meat Science|November 9, 2011
The effect of high post-mortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pHX Fernandez, A Forslid, E Tornberg
Meat Science|November 9, 2011
Changes in carcass and meat quality traits of Danish friesian cull cows with the increase of their age and body conditionA R Shemeis, T Liboriussen, B Bech Andersen, et al.
Meat Science|November 9, 2011
Relations between compositional traits and sensory qualities of French dry-cured hamS Buscailhon, J L Berdagué, J Bousset, et al.
Meat Science|November 9, 2011
Time-related changes in intramuscular lipids of French dry-cured hamS Buscailhon, G Gandemer, G Monin
Meat Science|November 9, 2011
Collagen and its rational content in meat products: Part 1. Analytical studiesI A Rogov, E S Tokaev, Y I Kovalev, et al.
Meat Science|November 9, 2011
Physical, chemical and organoleptic characteristics of Turkish style frankfurters made with an emulsion containing Turkish soy flourH Yetim, H Y Gokalp, M Kaya, et al.
Meat Science|November 9, 2011
Relationships between post-mortem pH changes and some traits of sensory quality in vealF Guignot, C Touraille, A Ouali, et al.
Meat Science|November 9, 2011
Objective assessment of pork qualityM D Garrido, J Pedauyé, S Bañón, et al.
Meat Science|November 9, 2011
Effect of gamma radiation on total tocopherols in fresh chicken breast muscleL Lakritz, D W Thayer
Meat Science|November 9, 2011
A response surface investigation of the effects of sodium chloride and tripolyphosphate on the thermal properties of beef muscleC J Findlay, S Barbut
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