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Meat Science|November 8, 2011
Electrical stimulation during exsanguination: Effects on the prevalence of blood splash and on sensory quality characteristics in vealF J Smulders, G Eikelenboom, E Lambooy, et al.Meat Science|November 8, 2011
Number and distribution of bacteria on some beef carcasses at selected abattoirs in some member states of the European communitiesT A Roberts, W R Hudson, O P Whelehan, et al.Meat Science|November 8, 2011
Effects of reaction variables on the hydrolysis of lean beef tissue by alcalaseG M O'Meara, P A MunroMeat Science|November 8, 2011
Eating quality of European beef assessed at five research institutesE Dransfield, D N Rhodes, G R Nute, et al.Meat Science|November 8, 2011
Effects of electrical stimulation and temperature on beef quality and tendernessK C Koh, T D Bidner, K W McMillin, et al.Meat Science|November 8, 2011
Influence of an extract of liver on colour and shelf stability of sliced bolognaF Jiménez-Colmenero, R G CassensMeat Science|November 8, 2011
Cholesterol oxides in processed meatsN A Higley, S L Taylor, A M Herian, et al.Meat Science|November 8, 2011
Fatty acid composition of water buffalo meatN Sharma, G Gandemer, R Goutefongea, et al.Meat Science|November 8, 2011
Changes of physical and chemical properties and of histological structure of meat subjected to massage under vacuumJ Rejt, H Kubicka, A PisulaPageof 867