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Meat Science|March 19, 2011
Sensory acceptability of raw and extruded bovine rumen protein in processed meat productsAna Carolina Conti-Silva, Maria Elisabeth Machado Pinto e Silva, José Alfredo Gomes Arêas
Meat Science|March 29, 2011
Development of a portable spectrofluorimeter for measuring the microbial spoilage of minced beefAbderrahmane Aït-Kaddour, Tahar Boubellouta, Isabelle Chevallier
Meat Science|April 20, 2011
Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla"José M Lorenzo, Laura Purriños, Roberto Bermudez, et al.
Meat Science|June 11, 2011
Nutritional evaluation of the lipid fraction of feral wild boar (Sus scrofa scrofa) meatM A G Quaresma, Susana P Alves, I Trigo-Rodrigues, et al.
Meat Science|November 9, 2011
Differentiation of closely related species by DNA hybridizationK F Ebbehøj, P D Thomsen
Meat Science|November 9, 2011
Shelf-life of vacuum-packaged wild boar meat in relation to that of vacuum-packaged pork: Relevance of intrinsic factorsR H Boers, K E Dijkmann, G Wijngaards
Meat Science|November 9, 2011
An assessment of simple referee methods for the prediction of lean in pig carcassesT Klosz, L Timár, L Körmendy, et al.
Meat Science|November 9, 2011
Effects of distribution packaging method and storage time on the physical properties and retail display characteristics of porkA R Schluter, M F Miller, D K Jones, et al.
Meat Science|November 9, 2011
The effect of acidification on myofibrillar proteinsA B Saunders
Meat Science|November 9, 2011
Effect of processing and storage on neutral lipids of buffalo meatV Kesava Rao, B N Kowale, T R Murthy, et al.
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