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Meat Science|November 9, 2011
The effect of dietary fish oil rich in n-3 fatty acids on the organoleptic, fatty acid and physicochemical characteristics of ostrich meatL C Hoffman, M Joubert, T S Brand, et al.
Meat Science|November 9, 2011
Quality of low-fat meatballs containing Legume flours as extendersMeltem Serdaroğlu, Gülen Yıldız-Turp, Kiyalbek Abrodímov
Meat Science|November 9, 2011
An analysis of data relating to pig carcass quality and indices of stress collected in the European unionP D Warriss, S N Brown, P B Gade, et al.
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation for one week before slaughter on drip, colour and lipid stability during display in Japanese Black steer beefM Mitsumoto, S Ozawa, T Mitsuhashi, et al.
Meat Science|November 9, 2011
The effect of cooking on the chemical composition of meat products with special reference to fat lossP R Sheard, G R Nute, A G Chappell
Meat Science|November 9, 2011
Dry fermented sausages manufactured with different amounts of commercial proteinases: Evolution of total free α-NH(2)-N groups and sensory evaluation of the textureM J Zapelena, D Ansorena, I Zalacain, et al.
Meat Science|November 9, 2011
Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beefM M Farouk, J E Swan
Meat Science|November 9, 2011
Correlations between successive measurements of myofibrillar resistance of raw Longissimus dorsi muscle during ageingJ Lepetit, C Hamel
Meat Science|November 9, 2011
Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat qualityLene Meinert, Kaja Tikk, Meelis Tikk, et al.
Meat Science|November 9, 2011
Effects of pork/beef levels and various casings on quality properties of semi-dried jerkyJi-Hun Choi, Jong-Youn Jeong, Doo-Jeong Han, et al.
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