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Meat Science|November 9, 2011
Relationships of myosin heavy chain fibre types to meat quality traits in traditional and modern pigsK C Chang, N da Costa, R Blackley, et al.
Meat Science|November 9, 2011
Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurizationF Moerman, B Mertens, L Demey, et al.
Meat Science|November 9, 2011
Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beefP Gatellier, C Hamelin, Y Durand, et al.
Meat Science|November 9, 2011
Effect of illumination source on the appearance of fresh meat cutsS Barbut
Meat Science|November 9, 2011
Pressure-induced changes in the connectin/titin localization in the myofibrils revealed by immunoelectron microscopyA Suzuki, Y Homma, K Kim, et al.
Meat Science|November 9, 2011
Understanding meat quality through the application of genomic and proteomic approachesA M Mullen, P C Stapleton, D Corcoran, et al.
Meat Science|November 9, 2011
Pathogens on meat and infection in animals - Establishing a relationship using campylobacter and salmonella as examplesTom Humphrey, Frieda Jørgensen
Meat Science|November 9, 2011
Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A reviewJ P Kerry, M N O'Grady, S A Hogan
Meat Science|November 9, 2011
Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demandsR J Polkinghorne
Meat Science|November 9, 2011
Game and venison - meat for the modern consumerL C Hoffman, E Wiklund
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