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Meat Science|November 8, 2011
Extending the retail storage time of pork sausage using modified atmospheres and freezingI Guerrero Legarreta, W R Usborne, G C Ashton
Meat Science|November 8, 2011
Influence of fishmeal, rape-seed, and rape-seed meal in feed on the fatty acid composition and storage stability of porcine body fatC Hertzman, L Göransson, H Rudérus
Meat Science|November 8, 2011
Progress towards using the speed of ultrasound for beef leanness classificationC A Miles, G A Fursey, S J Page, et al.
Meat Science|November 8, 2011
Psychophysical investigations into the tenderness of meatM L Broekhuijsen, J D van Willigen
Meat Science|November 8, 2011
Bovine muscle shortening and protein degradation after electrical stimulation, excision and chillingC P Salm, J C Forrest, E D Aberle, et al.
Meat Science|November 8, 2011
The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 1-Post-mortem pH and temperatureS Fjelkner-Modig, H Rudérus
Meat Science|November 8, 2011
The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 2-Physical and sensory propertiesS Fjelkner-Modig, H Rudérus
Meat Science|November 8, 2011
Recommended terminology for the muscle commonly designated 'longissimus dorsi'
Meat Science|November 8, 2011
Effect of subcutaneous fat and high temperature conditioning on bovine meat tendernessM Koohmaraie, S C Seideman, J D Crouse
Meat Science|November 8, 2011
The effects of hot-boned fat type, preblending treatment and storage time on various physical, processing and sensory characteristics of nonspecific luncheon loavesD S Bentley, J O Reagan, M F Miller
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