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Meat Science|November 8, 2011
Observations on the physiological effects of pithing cattle at slaughterT M Leach, L J Wilkins
Meat Science|November 8, 2011
Effect of temperature of comminution on the stability and eating quality of 'English' sausagesS Brown, D A Ledward
Meat Science|November 8, 2011
A comparison of the agar gel immuno-diffusion (AGID) and counter-immunoelectrophoresis (CIE) tests for species identification of imported red meat and offalT N Allsup
Meat Science|November 8, 2011
Influence of breed and muscle metabolic type on muscle glycolytic potential and meat pH in pigsG Monin, A Mejenes-Quijano, A Talmant, et al.
Meat Science|November 15, 2011
Bayesian meta-analysis of the effect of fasting, transport and lairage times on four attributes of pork meat qualityB Salmi, L Trefan, L Bünger, et al.
Meat Science|May 22, 2012
Low-salt porcine serum concentrate as functional ingredient in frankfurtersDolors Parés, Elena Saguer, Nora Pap, et al.
Meat Science|July 1, 2017
Subspecies and diet affect the expression of genes involved in lipid metabolism and chemical composition of muscle in beef cattlePriscilla D Teixeira, Dalton M Oliveira, Mario L Chizzotti, et al.
Meat Science|July 9, 2017
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loadsBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|July 9, 2017
Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polonyM Cluff, I A Kobane, C Bothma, et al.
Meat Science|August 7, 2018
Investigation of pausing fermentation of salamis with multispectral imaging for optimal sensory evaluationsCamilla H Trinderup, Flemming Møller, Anders Bjorholm Dahl, et al.
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