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Meat Science|November 9, 2011
Muscle traits for long matured dried meatsR Virgili, C Schivazappa
Meat Science|November 9, 2011
Meat tenderness and muscle growth: is there any relationship?Mohammad Koohmaraie, Matthew P Kent, Steven D Shackelford, et al.
Meat Science|November 9, 2011
New mild technologies in meat processing: high pressure as a model technologyM Hugas, M Garriga, J M Monfort
Meat Science|November 9, 2011
Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measuresE Borch, P Arinder
Meat Science|November 9, 2011
Centralised bulk pre-packaging of fresh pork retail cuts in various gas atmospheresE M Buys, J Krüger, G L Nortjé
Meat Science|November 9, 2011
Effects of exogenous porcine somatotropin on the development of fat cells and fatty acid composition in backfat of live finishing pigsC Rehfeldt, K Nürnberg, K Ender
Meat Science|November 9, 2011
The influence of high post-mortem temperature and differing ultimate pH on the course of rigor and ageing in pig Longissimus dorsi muscleX Fernandez, E Tornberg
Meat Science|November 9, 2011
Improvement of shelf-life and wholesomeness of ground beef by irradiation-2. Chemical analysis and sensory evaluationN Lefebvre, C Thibault, R Charbonneau, et al.
Meat Science|November 9, 2011
Oxymyoglobin formation in meat and poultryS Millar, R Wilson, B W Moss, et al.
Meat Science|November 9, 2011
Analysis of meat pigments with tissue spectrophotometer TS-200T Tsuruga, T Ito, M Kanda, et al.
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