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Meat Science|November 9, 2011
Biochemical changes in an intermediate moisture cecina-like meat during storageR Reyes-Cano, L Dorantes-Alvarez, H Hernandez-Sanchez, et al.
Meat Science|November 9, 2011
Inoculation of lactic acid bacteria on meat surfaces as a means of decontamination in semitropical conditionsI Guerrero, R Mendiolea, E Ponce, et al.
Meat Science|November 9, 2011
Extended shelf-life of unrefrigerated prerigor cooked meatH A Abugroun, M A Cousin, M D Judge
Meat Science|November 9, 2011
Effect of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage at chill temperaturesN Penney, R G Bell
Meat Science|November 9, 2011
Implant and biological type effects on beef carcass characteristicsC R Kerth, M F Miller, B L Owen, et al.
Meat Science|November 9, 2011
Differences in the electrophoretic patterns of soluble pork proteins as a consequence of pig rearing conditionsG Hajós, B Mátrai, E Szerdahelyi, et al.
Meat Science|November 9, 2011
Quality attributes of major porcine muscles: A comparison with the Longissimus LumborumR D Warner, R G Kauffman, R L Russel
Meat Science|November 9, 2011
Post-natal changes in the biological characteristics of Semitendinosus muscle in male Limousin cattleC Jurie, J Robelin, B Picard, et al.
Meat Science|November 9, 2011
Effects of pre-slaughter administration of antifreeze proteins on frozen meat qualityS R Payne, O A Young
Meat Science|November 9, 2011
Alteration of post-mortem ageing in beef by the addition of enzyme inhibitors and activatorsA D Alarcon-Rojo, E Dransfield
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