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Meat Science|November 9, 2011
Factors affecting the emergence of pathogens on foodsJ J Sheridan, D A McDowell
Meat Science|November 9, 2011
Quality Assurance schemesJ D Wood, J S Holder, D C Main
Meat Science|November 9, 2011
Neurophysiology and assessment of welfareX Manteca
Meat Science|November 9, 2011
Use of entire males for pig meat in the European UnionM Bonneau
Meat Science|November 9, 2011
A practical method to prevent dark-cutting (DFD) in beefL Bartoš, C Franc, D Rehák, et al.
Meat Science|November 9, 2011
Influence of cooking on benzo(a)pyrene content in smoked sausagesP Simko, S Gergely, J Karovicova, et al.
Meat Science|November 9, 2011
Spray chilling of lamb carcassesT Brown, K N Chourouzidis, A J Gigiel
Meat Science|November 9, 2011
The effects of spray and blast-chilling on carcass shrinkage and pork muscle qualityS D Jones, L E Jeremiah, W M Robertson
Meat Science|November 9, 2011
Chopping temperature effects on the characteristics and chilled storage of low- and high-fat pork Bologna sausagesF J Colmenero, A V Carrascosa, G Barreto, et al.
Meat Science|November 9, 2011
Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bullJ A Boles, J E Swan
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