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Meat Science|November 9, 2011
Fatty acid composition and cholesterol content of muscles as related to genotype and vitamin E treatment in crossbred lambsG Salvatori, L Pantaleo, C Di Cesare, et al.
Meat Science|November 9, 2011
Colour, composition and eating quality of beef from the progeny of two Charolais siresS C Maher, A M Mullen, A P Moloney, et al.
Meat Science|November 9, 2011
Gelatine colour measurementC G Cole, J J Roberts
Meat Science|November 9, 2011
Sodium hydroxide and sodium tripolyphosphate effects on bind strength and sensory characteristics of restructured beef rollsI V Moiseev, D P Cornforth
Meat Science|November 9, 2011
Impact of natural sources rich in provitamin a on cooking characteristics, color, texture and sensory attributes of beef pattiesN T Saleh, Z S Ahmed
Meat Science|November 9, 2011
Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patternsM C Aristoy, F Toldrá
Meat Science|November 9, 2011
Amaranthus and buckwheat protein concentrate effects on an emulsion-type meat productF P Bejosano, H Corke
Meat Science|November 9, 2011
Effect of dietary α-tocopheryl acetate supplementation on α-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meatF M Higgins, J P Kerry, D J Buckley, et al.
Meat Science|November 9, 2011
Cholesterol content and fatty acid composition of ostrich meat as influenced by subspeciesJ Horbañczuk, J Sales, T Celeda, et al.
Meat Science|November 9, 2011
Optical evaluation of factors affecting appearance of bovine fatM Irie
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