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Meat Science|August 5, 2014
A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loinsMónica Bueno, M Mar Campo, Juan Cacho, et al.
Meat Science|August 5, 2014
Meat goat kids finished on alfalfa, red clover or orchardgrass pastures: carcass merit and meat qualityK E Turner, K A Cassida, H N Zerby
Meat Science|August 5, 2014
Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic displayAída R Callejas-Cárdenas, Irma Caro, Carolina Blanco, et al.
Meat Science|December 27, 2011
Consumer implications of the WCRF's permanent update on colorectal cancerFederico J A Pérez-Cueto, Wim Verbeke
Meat Science|January 12, 2013
3D modelling of coupled mass and heat transfer of a convection-oven roasting processAberham Hailu Feyissa, Krist V Gernaey, Jens Adler-Nissen
Meat Science|January 12, 2013
The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner-Bratzler headD L Hopkins, T A Lamb, M J Kerr, et al.
Meat Science|January 15, 2013
Analysis of mathematical models of Pseudomonas spp. growth in pallet-package pork stored at different temperaturesMiaoyun Li, Huimin Niu, Gaiming Zhao, et al.
Meat Science|January 15, 2013
Estimation of dry-cured ham composition using dielectric time domain reflectometryE Fulladosa, P Duran-Montgé, X Serra, et al.
Meat Science|January 15, 2013
Effects of succinate and pH on cooked beef colorR Ramanathan, R A Mancini, G A Dady, et al.
Meat Science|December 19, 2012
Multifractal analysis application to the characterization of fatty infiltration in Iberian and White pork sirloinsS Serrano, F Perán, F J Jiménez-Hornero, et al.
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