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Meat Science|November 9, 2011
A research note on factors affecting the determination of myofibrillar fragmentationD L Hopkins, P J Littlefield, J M Thompson
Meat Science|November 9, 2011
Protein quality and microbiological changes in aerobically- or vacuum-packaged, irradiated fresh pork loinsM Lacroix, W Smoragiewicz, M Jobin, et al.
Meat Science|November 9, 2011
Relationship between fat depots in carcasses of beef bulls and effect on meat colour and tendernessL O Fiems, S D Campeneere, S De Smet, et al.
Meat Science|November 9, 2011
Relationship between RN(-) genotype and drip loss in meat from Danish pigsH C Bertram, J S Petersen, H J Andersen
Meat Science|November 9, 2011
Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oilI C Pappa, J G Bloukas, I S Arvanitoyannis
Meat Science|November 9, 2011
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storageMarianne N Lund, René Lametsch, Marchen S Hviid, et al.
Meat Science|November 9, 2011
Development of a modified dry curing process for beefJ E Hayes, T A Kenny, P Ward, et al.
Meat Science|November 9, 2011
Modeling and predicting spoilage of cooked, cured meat products by multivariate analysisMarios Mataragas, Panagiotis Skandamis, George-John E Nychas, et al.
Meat Science|November 9, 2011
Effect of a commercial freeze/tempering process on the viability of Cryptosporidium parvum oocysts on lean and fat beef trimmingsJ M McEvoy, E M Moriarty, G Duffy, et al.
Meat Science|November 9, 2011
Carcass and meat quality of light lambs using principal component analysisV Cañeque, C Pérez, S Velasco, et al.
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