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Meat Science|November 9, 2011
The accuracy of predicting carcass composition of three different pig genetic lines by dual-energy X-ray absorptiometryM Marcoux, L Faucitano, C Pomar
Meat Science|November 9, 2011
Lipid and colour stability of Milano-type sausages: effect of packing conditionsE Zanardi, V Dorigoni, A Badiani, et al.
Meat Science|November 9, 2011
Salt and phosphate effects on the gelling process of pressure/heat treated pork battersF Fernández-Martín, S Cofrades, J Carballo, et al.
Meat Science|November 9, 2011
Quality of comminuted sausages formulated from mechanically deboned poultry meatMaria B Mielnik, Kjersti Aaby, Knut Rolfsen, et al.
Meat Science|November 9, 2011
Cooked sausage batter cohesiveness as affected by sarcoplasmic proteinsM M Farouk, K Wieliczko, R Lim, et al.
Meat Science|November 9, 2011
Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattleT M Ngapo, P Berge, J Culioli, et al.
Meat Science|November 9, 2011
Genomic approaches to economic trait loci and tissue expression profiling: application to muscle biochemistry and beef qualityAndré Eggen, Jean-François Hocquette
Meat Science|November 9, 2011
Sensory aspects of consumer choices for meat and meat productsA V A Resurreccion
Meat Science|November 9, 2011
Effects of fatty acids on meat quality: a reviewJ D Wood, R I Richardson, G R Nute, et al.
Meat Science|November 9, 2011
In situ investigation of the calcium-induced proteolytic and salting-in mechanisms causing tenderization in calcium-enhanced muscleT E Lawrence, M E Dikeman, J W Stephens, et al.
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