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Meat Science|November 9, 2011
The influence of season on quality characteristics of hot-boned beef m. longissimus thoracisI T Kadim, O Mahgoub, D S Al-Ajmi, et al.
Meat Science|November 9, 2011
Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditionsVittorio Maria Moretti, Giuseppe Madonia, Carlo Diaferia, et al.
Meat Science|November 9, 2011
Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loinH A Channon, M G Kerr, P J Walker
Meat Science|November 9, 2011
Factors associated with surface iridescence in fresh beefA C Kukowski, D M Wulf, B C Shanks, et al.
Meat Science|November 9, 2011
A relationship between bovine fat colour and fatty acid compositionG H Zhou, A Yang, R K Tume
Meat Science|November 9, 2011
Special treatment during slaughtering in Finland of cattle carrying an excessive load of dung; Meat hygienic aspectsJ Ridell, H Korkeala
Meat Science|November 9, 2011
Effects of starter cultures on the biochemical characteristics of French dry sausagesM C Montel, R Talon, J L Berdagué, et al.
Meat Science|November 9, 2011
The effect of preheated tendon as a lean meat replacement on the properties of fine emulsion sausagesD H Sadler, O A Young
Meat Science|November 9, 2011
Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal musclesA Liu, T Nishimura, K Takahashi
Meat Science|November 9, 2011
Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscleM T Lesiak, D G Olson, C A Lesiak, et al.
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