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Meat Science|November 9, 2011
Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nmC E Byrne, G Downey, D J Troy, et al.
Meat Science|November 9, 2011
A repeat national survey of muscle pH values in commercial pig carcassesD B Homer, K R Matthews
Meat Science|November 9, 2011
Effect of incorporation of dietary polyunsaturated fatty acids in pork backfat on the quality of salamiN Warnants, M J Van Oeckel, C V Boucqué
Meat Science|November 9, 2011
Fatty acid composition and cholesterol content of different ostrich musclesJ Sales
Meat Science|November 9, 2011
Consumer expectations and perceptions of meat and meat product qualityS Issanchou
Meat Science|November 9, 2011
Recent advances in process assessment and optimisationA Van Loey, M Hendrickx, C Smout, et al.
Meat Science|November 9, 2011
In-line image analysis in the slaughter industry, illustrated by Beef Carcass ClassificationC Borggaard, N T Madsen, H H Thodberg
Meat Science|November 9, 2011
Biochemical factors regulating the toughening and tenderization processes of meatM Koohmaraie
Meat Science|November 9, 2011
Model system evaluations of the effects of different levels of K(2)HPO(4) NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsionsO Zorba, H Y Gokalp, H Yetim, et al.
Meat Science|November 9, 2011
Antioxidant activity of carnosine in cooked ground porkE A Decker, A D Crum
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