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Meat Science|November 9, 2011
Effect of protective cultures and packaging film permeability on shelf-life of sliced vacuum-packed cooked hamP Kotzekidou, J G Bloukas
Meat Science|November 9, 2011
Enzymatic assay to determine collagen thermal denaturation and solubilizationT H Powell, M C Hunt, M E Dikeman
Meat Science|November 9, 2011
Fatty acid composition of goat diets vs intramuscular fatK S Rhee, D F Waldron, Y A Ziprin, et al.
Meat Science|November 9, 2011
Fatty acid composition and sensory characteristics of lamb carcasses from Britain and SpainC Sañudo, M E Enser, M M Campo, et al.
Meat Science|November 9, 2011
Effect of anatomical location on the composition of fatty acids in double-muscled Belgian Blue cowsE C Webb, S De Smet, C Van Nevel, et al.
Meat Science|November 9, 2011
Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packsM N O'Grady, F J Monahan, J Bailey, et al.
Meat Science|November 9, 2011
Sensory evaluation of young goat meatA Carlucci, A Girolami, F Napolitano, et al.
Meat Science|November 9, 2011
High-pressure effects on oxidation of nitrosylmyoglobinL Bruun-Jensen, L H Skibsted
Meat Science|November 9, 2011
Risk factors associated with bruising in red deer at a commercial slaughter plantJ G Jago, A L Hargreaves, R G Harcourt, et al.
Meat Science|November 9, 2011
Consumer assessment of the effect of electrical stimulation on the colour and colour stability of Semimembranosus musclesV H Powell, R F Dickinson, W R Shorthose, et al.
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