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Meat Science|November 9, 2011
Interrelationships amongst carcass and meat quality characteristics of sheepN J Okeudo, B W Moss
Meat Science|November 9, 2011
Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat pattiesMarita Ruusunen, Jukka Vainionpää, Marika Lyly, et al.
Meat Science|November 9, 2011
Effect of carbon dioxide on autoxidation and photooxidation of nitrosylmyoglobinJens K S Møller, Lisbeth Nannerup, Leif H Skibsted
Meat Science|November 9, 2011
A Bayesian approach to the effect of selection for growth rate on sensory meat quality of rabbitP Hernández, L Guerrero, J Ramírez, et al.
Meat Science|November 9, 2011
Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured hamM J Petrón, J F Tejeda, E Muriel, et al.
Meat Science|November 9, 2011
Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodologyG M Zhao, G H Zhou, X L Xu, et al.
Meat Science|November 9, 2011
Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattleP Gatellier, Y Mercier, H Juin, et al.
Meat Science|November 9, 2011
Effects of vitamin E supplementation on fattening performance, non-carcass components and retail cut percentages, and meat quality traits of Awassi lambsMuhlis Macit, Vecihi Aksakal, Ebru Emsen, et al.
Meat Science|November 9, 2011
Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal valuesE Beltran, R Pla, J Yuste, et al.
Meat Science|November 9, 2011
Relationship among collagen amount, distribution and architecture in the M. longissimus thoracis and M. pectoralis profundus from pigsY-N Nakamura, H Iwamoto, Y Ono, et al.
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