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Meat Science|November 9, 2011
Screening test to detect meat adulteration through the determination of hemoglobin by cation exchange chromatography with diode array detectionR Wissiack, B de la Calle, G Bordin, et al.
Meat Science|November 9, 2011
Acceptability of boar meat by consumers depending on their age, gender, culinary habits, and sensitivity and appreciation of androstenone odourM Font I Furnols, M Gispert, A Diestre, et al.
Meat Science|November 9, 2011
Survey of conditioning indicators for pork loins: changes in myofibrils, proteins and peptides during postmortem conditioning of vacuum-packed pork loins for 30 daysTomoyuki Okumura, Ryoji Yamada, Toshihide Nishimura
Meat Science|November 9, 2011
Extraction properties and absorption spectra of dry cured hams made with and without nitrateG Parolari, L Gabba, G Saccani
Meat Science|November 9, 2011
Simulation of the distribution of current density in the brain of slaughter pigs with the finite element methodH Eike, R Koch, F Feldhusen, et al.
Meat Science|November 9, 2011
Animal welfare at markets and during transport and slaughterN G Gregory
Meat Science|November 9, 2011
The contribution of chevon from Africa to global meat productionL Simela, R Merkel
Meat Science|November 9, 2011
Meat quality assessment using biophysical methods related to meat structureJean-Louis Damez, Sylvie Clerjon
Meat Science|November 9, 2011
Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork pattiesD U Ahn, D G Olson, C Jo, et al.
Meat Science|November 9, 2011
Effect of calf feeding regimes and diet EDTA on physico-chemical characteristics of veal stored under modified atmospheresC Gariépy, P J Delaquis, S Pommier, et al.
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