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Meat Science|November 9, 2011
Omega-3 fatty acids in pig nutrition: Implications for the intrinsic and sensory quality of the meatM J Van Deckel, M Casteels, N Warnants, et al.
Meat Science|November 9, 2011
Monitoring nitrite and nitrate residues in frankfurters during processing and storageM L Pérez-Rodríguez, N Bosch-Bosch, M Garciá-Mata
Meat Science|November 9, 2011
Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end productsN Warnants, M J Van Oeckel, C V Boucqué
Meat Science|November 9, 2011
Relationship between degradation of proteoglycans and weakening of the intramuscular connective tissue during post-mortem ageing of beefT Nishimura, A Hattori, K Takahashi
Meat Science|November 9, 2011
Proteolysis of type III collagen by collagenase and cathepsin B under high hydrostatic pressureE Dufour, M Dalgalarrondo, G Hervé, et al.
Meat Science|November 9, 2011
Effect of low dose gamma radiation on lipids in five different meatsJ W Hampson, J B Fox, L Lakritz, et al.
Meat Science|November 9, 2011
Polyclonal antibodies against protein F from the cell envelope of Pseudomonas fluorescens for the detection of psychrotrophic bacteria in refrigerated meat using an indirect ELISAI González, R Martín, T García, et al.
Meat Science|November 9, 2011
Changes in colour of beef m. longissimus dorsi muscle during ageingK Boakye, G S Mittal
Meat Science|November 9, 2011
Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus musclesM M Otremba, M E Dikeman, G A Milliken, et al.
Meat Science|November 9, 2011
The effect of selection for growth rate on carcass composition and meat characteristics of rabbitsM Piles, A Blasco, M Pla
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