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Meat Science|April 27, 2010
Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperatureA Promeyrat, M L Bax, S Traoré, et al.
Meat Science|April 27, 2010
Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidationMylène Gobert, Dominique Gruffat, Mihaela Habeanu, et al.
Meat Science|April 27, 2010
Candidate gene markers involved in San Daniele ham qualityB Renaville, E Piasentier, B Fan, et al.
Meat Science|April 27, 2010
Analysis of the volatile profile and identification of odour-active compounds in Bayonne hamLaetitia Théron, Pascal Tournayre, Nathalie Kondjoyan, et al.
Meat Science|April 27, 2010
Composition and color stability of carbon monoxide treated dried porcine bloodP R Fontes, L A M Gomide, E A F Fontes, et al.
Meat Science|April 27, 2010
Cholesterol photosensitised oxidation of horse meat slices stored under different packaging filmsEmanuele Boselli, Maria Teresa Rodriguez-Estrada, Federico Ferioli, et al.
Meat Science|April 27, 2010
Application of chitosan-incorporated LDPE film to sliced fresh red meats for shelf life extensionSu-il Park, Kenneth S Marsh, Paul Dawson
Meat Science|April 27, 2010
Rapid DNA extraction of pig ear tissuesS Kunhareang, H Zhou, J G H Hickford
Meat Science|April 27, 2010
Quantitative detection of poultry meat adulteration with pork by a duplex PCR assaySónia Soares, Joana S Amaral, Isabel Mafra, et al.
Meat Science|April 27, 2010
Risk assessment of DFD meat due to pre-slaughter conditions in pigsM D Guàrdia, J Estany, S Balasch, et al.
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