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Meat Science|November 9, 2011
Functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model petfood systemJ A Rivera, J G Sebranek, R E Rust
Meat Science|November 9, 2011
Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% saltC M Crehan, D J Troy, D J Buckley
Meat Science|November 9, 2011
Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplaceL I Wright, J A Scanga, K E Belk, et al.
Meat Science|November 9, 2011
Taste compounds in chorizo and their changes during ripeningJ Mateo, M C Domínguez, M M Aguirrezábal, et al.
Meat Science|November 9, 2011
Volatile compounds in chorizo and their changes during ripeningJ Mateo, J Zumalacárregui
Meat Science|November 9, 2011
Uptake of α-tocopherol in porcine plasma and tissuesP A Morrissey, D J Buckley, H Sisk, et al.
Meat Science|November 9, 2011
Effects of Dietary Rape Seed Oil, Copper(II) Sulphate and Vitamin E on Drip Loss, Colour and Lipid Oxidation of Chilled Pork Chops Packed in Atmospheric Air or in a High Oxygen AtmosphereC Jensen, M Flensted-Jensen, L H Skibsted, et al.
Meat Science|November 9, 2011
Influence of sampling on steroid hormone patterns of beef from bulls and steersS Fritsche, F J Schwarz, M Kirchgeßner, et al.
Meat Science|November 9, 2011
Meat pigment determination by a simple and non-toxic alkaline haematin method-(An alternative to the hornsey and the cyanometmyoglobin methods)A Karlsson, K Lundström
Meat Science|November 9, 2011
Carcass composition and meat quality of Chinese purebred and European × Chinese crossbred pigsA Suzuki, N Kojima, Y Ikeuchi, et al.
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