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Meat Science|November 9, 2011
Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meatS Combes, J Lepetit, B Darche, et al.
Meat Science|November 9, 2011
Consumer perceptions: pork and pig production. Insights from France, England, Sweden and DenmarkT M Ngapo, E Dransfield, J-F Martin, et al.
Meat Science|November 9, 2011
Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongueZ Gonulalan, A Kose, H Yetim
Meat Science|November 9, 2011
Colour of bovine subcutaneous adipose tissue: A review of contributory factors, associations with carcass and meat quality and its potential utility in authentication of dietary historyP G Dunne, F J Monahan, F P O'Mara, et al.
Meat Science|November 9, 2011
Carcass characteristics, fatty acid composition, and meat quality of Criollo Argentino and Braford steers raised on forage in a semi-tropical region of ArgentinaCarlos Orellana, F Peña, A García, et al.
Meat Science|November 9, 2011
Meat quality and intramuscular fatty acid composition of Sanfratellano and Haflinger foalsM Lanza, C Landi, M Scerra, et al.
Meat Science|November 9, 2011
The influence of cooking and fat trimming on the actual nutrient intake from meatN Gerber, M R L Scheeder, C Wenk
Meat Science|November 9, 2011
Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracisSandra Stolzenbach, Margrethe Therkildsen, Niels Oksbjerg, et al.
Meat Science|November 9, 2011
Effectiveness of poll stunning water buffalo with captive bolt gunsN G Gregory, J Y Spence, C W Mason, et al.
Meat Science|November 9, 2011
CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheepC G Jose, D W Pethick, R H Jacob, et al.
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