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Meat Science|November 9, 2011
Rate of carcass components gain, carcass characteristics, and muscle longissimus tenderness in lambs fed dietary protein sources with a low quality roughage dietEric N Ponnampalam, Brenton J Hosking, Adrian R Egan
Meat Science|November 9, 2011
Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial designJens K S Møller, Marianne Jakobsen, Claus J Weber, et al.
Meat Science|November 9, 2011
Physical characteristics of pig fat and their relation to fatty acid compositionS J Maw, V R Fowler, M Hamilton, et al.
Meat Science|November 9, 2011
Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphateM Muguruma, K Tsuruoka, K Katayama, et al.
Meat Science|November 9, 2011
Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acidM Du, K C Nam, S J Hur, et al.
Meat Science|November 9, 2011
Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °CL Zhang, J G Lyng, N Brunton, et al.
Meat Science|November 9, 2011
Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat productL Zhang, James G Lyng, Nigel P Brunton
Meat Science|November 9, 2011
Fatty acid composition of M. longissimus lumborum, ultimate muscle pH values and carcass parameters in reindeer (Rangifer tarandus tarandus L) grazed on natural pasture or fed a commercial feed mixtureE Wiklund, J Pickova, S Sampels, et al.
Meat Science|November 9, 2011
Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigsA Velarde, M Gispert, L Faucitano, et al.
Meat Science|November 9, 2011
Relationship between beef consumer tenderness perception and Warner-Bratzler shear forceG Destefanis, A Brugiapaglia, M T Barge, et al.
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