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Meat Science|November 9, 2011
Proteolytic specificity of cathepsin D on bovine F-actinM C Hughes, A Healy, P L McSweeney, et al.
Meat Science|November 9, 2011
Quality characteristics of pork patties irradiated and stored in different packaging and storage conditionsD U Ahn, C Jo, M Du, et al.
Meat Science|November 9, 2011
Distribution of α-tocopherol in beef muscles following dietary α-tocopheryl acetate supplementationA Lynch, J P Kerry, M G O'Sullivan, et al.
Meat Science|November 9, 2011
Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphateE J Puolanne, M H Ruusunen, J I Vainionpää
Meat Science|November 9, 2011
A novel polymerase chain reaction (PCR) - denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausagesL Cocolin, M Manzano, D Aggio, et al.
Meat Science|November 9, 2011
Volatile compounds released during ripening in Italian dried sausageL O Sunesen, V Dorigoni, E Zanardi, et al.
Meat Science|November 9, 2011
Effects of vitamin A supplementation on growth performance, carcass characteristics and meat quality in Limosin×Luxi crossbreed steers fed a wheat straw-based dietW J Wang, S P Wang, Y S Gong, et al.
Meat Science|November 9, 2011
Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model systemRobert G Brannan, Eunice Mah
Meat Science|November 9, 2011
Frozen storage stability of antioxidant-treated raw restructured beef steaks made from mature cowsJ F Stika, Y L Xiong, S P Suman, et al.
Meat Science|November 9, 2011
Zn protoporphyrin IX is formed not from heme but from protoporphyrin IXJun-Ichi Wakamatsu, Jun Okui, Nobutaka Hayashi, et al.
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