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Meat Science|November 9, 2011
Strategies for designing novel functional meat productsKeizo Arihara
Meat Science|November 9, 2011
Crossbreeding dual-purpose cattle for beef production in tropical regionsA Rodriguez-Voigt, E Noguera, H L Rodriguez, et al.
Meat Science|November 9, 2011
Pig muscle fibre characteristics as a source of variation in eating qualityC A Maltin, C C Warkup, K R Matthews, et al.
Meat Science|November 9, 2011
Variation in post-mortem rate of glycolyis does not necessarily affect drip loss of non-stimulated vealM J den Hertog-Meischke, R E Klont, F J Smulders, et al.
Meat Science|November 9, 2011
Estimation of factors influencing fatty acid profiles in light lambsM Juárez, A Horcada, M J Alcalde, et al.
Meat Science|November 9, 2011
Effect of dietary oregano oil supplementation on lamb meat characteristicsP E Simitzis, S G Deligeorgis, J A Bizelis, et al.
Meat Science|November 9, 2011
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausagesRaffaella Di Cagno, Clemencia Chaves Lòpez, Rosanna Tofalo, et al.
Meat Science|November 9, 2011
Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscleR A Mancini, M Seyfert, M C Hunt
Meat Science|November 9, 2011
Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioningG Koutsidis, J S Elmore, M J Oruna-Concha, et al.
Meat Science|November 9, 2011
Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storageL Friedrich, I Siró, I Dalmadi, et al.
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