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Meat Science|November 9, 2011
Incorporation of sardine surimi in Bologna sausage containing different fat levelsM Cavestany, F Jiménez Colmenero, M T Solas, et al.
Meat Science|November 9, 2011
Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbathP S van Roon, J H Houben, P A Koolmees, et al.
Meat Science|November 9, 2011
Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective textureG Parolari, R Virgili, C Schivazappa
Meat Science|November 9, 2011
Storage and display characteristics of electrically stimulated, hot-boned and nonstimulated, cold-boned beefC L Griffin, S D Shackelford, D M Stiffler, et al.
Meat Science|November 9, 2011
Effect of electrical stunning or sticking without stunning on the microstructure of zousoon, a Chinese semi-dry pork productS F Chang, A M Pearson
Meat Science|November 9, 2011
Carcass composition and meat quality of brush-tail possums (Trichosurus vulpecula)B W Hogg, L M Catcheside, G J Mercer, et al.
Meat Science|November 9, 2011
Effect of temperature on porcine-muscle metabolism studied in isolated muscle-fibre stripsR E Klont, A Talmant, G Monin
Meat Science|November 9, 2011
Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle?R L van Laack, R G Kauffman, W Sybesma, et al.
Meat Science|November 9, 2011
Effects of high pressure treatment on the proteolytic enzymes in meatN Homma, Y Ikeuchi, A Suzuki
Meat Science|November 9, 2011
Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat qualityB Essén-Gustavsson, A Karlsson, K Lundström, et al.
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