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Meat Science|November 9, 2011
Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energyJ Y Jeong, E S Lee, J H Choi, et al.
Meat Science|November 9, 2011
Effect of different binders on the quality of enrobed buffalo meat cutlets and their shelf life at refrigeration storage (4±1°C)M Eyas Ahamed, A S R Anjaneyulu, T Sathu, et al.
Meat Science|November 9, 2011
Effect of thawing rate on distribution of an injected salt and phosphate brine in beefB Uttaro, J L Aalhus
Meat Science|November 9, 2011
Difference in tenderness and pH decline between water buffalo meat and beef during postmortem agingK E Neath, A N Del Barrio, R M Lapitan, et al.
Meat Science|November 9, 2011
Postmortem changes in bovine troponin T isoforms on two-dimensional electrophoretic gel analyzed using mass spectrometry and western blotting: The limited fragmentation into basic polypeptidesSusumu Muroya, Mayumi Ohnishi-Kameyama, Mika Oe, et al.
Meat Science|November 9, 2011
Effects of weight at slaughter and sex on the carcass characteristics of Florida suckling kidsFrancisco Peña, J Perea, A García, et al.
Meat Science|November 9, 2011
Collagen contribution to meat toughness: Theoretical aspectsJacques Lepetit
Meat Science|November 9, 2011
Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat qualityA Kwasiborski, T Sayd, C Chambon, et al.
Meat Science|November 9, 2011
Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidationM T Nuñez de Gonzalez, B S Hafley, R M Boleman, et al.
Meat Science|November 9, 2011
Consumers' sensory acceptability of pork from immunocastrated male pigsM Font I Furnols, M Gispert, L Guerrero, et al.
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