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Meat Science|November 9, 2011
Welfare and hygiene during preslaughter handlingN G Gregory
Meat Science|November 9, 2011
Interruption of microbial cycles in farm animals from farm to tableT Nesbakken, E Skjerve
Meat Science|November 9, 2011
Microorganisms in fresh ground meats: the relative safety of products with low versus high numbersJ M Jay
Meat Science|November 9, 2011
Extending the storage life of raw chilled meatsC O Gill
Meat Science|November 9, 2011
Recent developments in sheep and beef processing in AustralasiaG R Longdell
Meat Science|November 9, 2011
The chill chain "from carcass to consumer"S James
Meat Science|November 9, 2011
Engineering aspects in fermentation of meat productsV Kottke, H Damm, A Fischer, et al.
Meat Science|November 9, 2011
Processing of marine foodsE O Elvevoll, N K Sørensen, B Osterud, et al.
Meat Science|November 9, 2011
Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steersR W Purchas, R Aungsupakorn
Meat Science|November 9, 2011
Prediction of meat quality in live pigs using stress-susceptible and stress-resistant animalsK S Cheah, A M Cheah, R Lahucky, et al.
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