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Meat Science|April 9, 2010
Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidationRicard Bou, Nicolas Hanquet, Rafael Codony, et al.
Meat Science|April 9, 2010
Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian hamAna I Carrapiso, Lourdes Martín, Angela Jurado, et al.
Meat Science|April 9, 2010
In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracisJ L Bagley, K L Nicholson, K D Pfeiffer, et al.
Meat Science|April 9, 2010
Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening processTrinidad Pérez-Palacios, Jorge Ruiz, Jose Manuel Barat, et al.
Meat Science|April 9, 2010
Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat pattiesSuresh K Devatkal, K Narsaiah, A Borah
Meat Science|April 9, 2010
Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidationGunilla Lindahl, Asa Lagerstedt, Per Ertbjerg, et al.
Meat Science|April 9, 2010
The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuksHüdayi Ercoşkun, Seref Taği, Ahmet Hamdi Ertaş
Meat Science|April 9, 2010
Assessment of beef production from Brahman x Thai native and Charolais x Thai native crossbred bulls slaughtered at different weights. I: growth performance and carcass qualityA Waritthitham, C Lambertz, H-J Langholz, et al.
Meat Science|April 9, 2010
A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh porkBjørn Christian Schirmer, Solveig Langsrud
Meat Science|April 9, 2010
Association of the melanocortin-4 receptor (MC4R) with feed intake, growth, fatness and carcass composition in pigs raised in PolandK Piórkowska, M Tyra, M Rogoz, et al.
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