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Meat Science|April 27, 2010
Influence of sodium replacement on physicochemical properties of dry-cured loinM Aliño, R Grau, F Toldrá, et al.
Meat Science|April 27, 2010
Desorption isotherms and isosteric heat of desorption of previously frozen raw pork meatG Clemente, J Bon, J Benedito, et al.
Meat Science|April 27, 2010
Effects of fasting prior to slaughter on technological and sensory properties of the loin muscle (M. longissimus dorsi) of pigsH Sterten, T Frøystein, N Oksbjerg, et al.
Meat Science|April 27, 2010
Absence of an effect of dietary fibre or clinoptilolite on boar taint in entire male pigs fed practical dietsM Aluwé, S Millet, G Nijs, et al.
Meat Science|April 27, 2010
The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristicsS A Quilo, F W Pohlman, P N Dias-Morse, et al.
Meat Science|April 27, 2010
Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systemsJ De la Fuente, M T Díaz, I Alvarez, et al.
Meat Science|April 27, 2010
Pre-rigor infusion with kiwifruit juice improves lamb tendernessJ Han, J D Morton, A E D Bekhit, et al.
Meat Science|April 27, 2010
Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiationM C Cabeza, L de la Hoz, R Velasco, et al.
Meat Science|April 27, 2010
Meat and fat quality of unweaned lambs as affected by slaughter weight and breedM Juárez, A Horcada, M J Alcalde, et al.
Meat Science|April 27, 2010
Differences in muscle and fat accretion in Japanese Black and European cattleT Gotoh, E Albrecht, F Teuscher, et al.
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