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Meat Science|November 9, 2011
Microbial quality, and effect of cooking on survival of Salmonella, in KokariçD Göktan, G Tunçel, S Ceylan
Meat Science|November 9, 2011
Consumer attitudes to meat eatingN J Richardson, H J Macfie, R Shepherd
Meat Science|November 9, 2011
Optimisation of tenderisation, ageing and tendernessE Dransfield
Meat Science|November 9, 2011
Oxidative processes in meat and meat products: Quality implicationsJ Kanner
Meat Science|November 9, 2011
Analysis of restriction fragment length polymorphism in the bovine growth hormone gene related to growth performance and carcass quality of Korean Native CattleY J Choi, D S Yim, J S Cho, et al.
Meat Science|November 9, 2011
Inhibition of metmyoglobin formation in fresh beef by pressure treatmentP B Cheah, D A Ledward
Meat Science|November 9, 2011
Effect of calcium chloride marination on bovine Cutaneus trunci muscleC B Gonzalez, V A Salitto, F J Carduza, et al.
Meat Science|November 9, 2011
Shelf life of beef from local Spanish cattle breeds stored under modified atmosphereK Insausti, M J Beriain, A Purroy, et al.
Meat Science|November 9, 2011
Role of cysteine endopeptidases (EC 3.4.22) in rabbit meat tenderisation and some related changesJ A Prates, A M Ribeiro, A A Correia
Meat Science|November 9, 2011
Effect of extraction buffer on estimating calpain and calpastatin activity in postmortem ovine muscleE Veiseth, M Koohmaraie
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