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Meat Science|November 9, 2011
Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectinKezban Candogan, Nuray Kolsarici
Meat Science|November 9, 2011
Oxidation of controlled low-temperature vacuum dehydrated and freeze-dried beef and porkV A King, J F Chen
Meat Science|November 9, 2011
Electrical stunning in commercial rabbits: Effective currents, spontaneous physical activity and reflex behaviourM H Anil, A B Raj, J L McKinstry
Meat Science|November 9, 2011
Shelf-life extension and colour stabilisation of beef packaged in a low O(2) atmosphere containing CO: Loin steaks and ground meatM Luño, J A Beltrán, P Roncalés
Meat Science|November 9, 2011
Measurement of nitric oxide and the effect of enhancing or inhibiting it on tenderness changes of meatC J Cook, S M Scott, C E Devine
Meat Science|November 9, 2011
Assessment of commercial lamb meat quality by British and Spanish taste panelsC Sañudo, G R Nute, M M Campo, et al.
Meat Science|November 9, 2011
Influence of processing on adherence of a highly extended ham to its cooking bagJ P Piette, L Ligneau, C Leblanc, et al.
Meat Science|November 9, 2011
Reduction in microbial load on buffalo meat by hot water dip treatmentN M Sachindra, P Z Sakhare, D N Rao
Meat Science|November 9, 2011
Influence of vitamin A on the quality of beef from the Tajima strain of Japanese Black cattleA Oka, Y Maruo, T Miki, et al.
Meat Science|November 9, 2011
Effect of age at slaughter on chemical traits and sensory quality of Longissimus lumborum muscle in the rabbitF Gondret, H Juin, J Mourot, et al.
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