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Meat Science|November 9, 2011
Ability of near infrared reflectance spectroscopy (NIRS) to estimate physical parameters of adult steers (oxen) and young cattle meat samplesN Prieto, S Andrés, F J Giráldez, et al.
Meat Science|November 9, 2011
Instrumental reflectance values of fresh pork are dependant on aperture sizeJ W S Yancey, D H Kropf
Meat Science|November 9, 2011
Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systemsS Cofrades, I López-López, M T Solas, et al.
Meat Science|November 9, 2011
Explaining and predicting differences in meat quality through stress reactions at slaughter: The case of Large White and Duroc pigsE M C Terlouw, P Rybarczyk
Meat Science|November 9, 2011
The effects of freeze-thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidationJiali Tang, Cameron Faustman, Richard A Mancini, et al.
Meat Science|November 9, 2011
The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef femalesS S Moon, H S Yang, G B Park, et al.
Meat Science|November 9, 2011
The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10AL Vermeiren, F Devlieghere, I Vandekinderen, et al.
Meat Science|November 9, 2011
Influence of animal temperament and stress responsiveness on the carcass quality and beef tenderness of feedlot cattleD A King, C E Schuehle Pfeiffer, R D Randel, et al.
Meat Science|November 9, 2011
Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of porkW G Zhang, Steven M Lonergan, Matt A Gardner, et al.
Meat Science|November 9, 2011
The kinetics of cooked meat haemoprotein formation in meat and model systemsA Geileskey, R D King, D Corte, et al.
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