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Meat Science|November 9, 2011
Detection of antimicrobial residues in poultry meat and slaughter cattle in NigeriaS I Oboegbulem, A P Fidelis
Meat Science|November 9, 2011
Chloride salt type/ionic strength, muscle site and refrigeration effects on antioxidant enzymes and lipid oxidation in porkPilar Hernández, Donkeun Park, Ki Soon Rhee
Meat Science|November 9, 2011
The relationship between post-mortem calcium concentration or pH and indicators of proteolysis in ovine muscleD L Hopkins, J M Thompson
Meat Science|November 9, 2011
Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systemsA V Fisher, M Enser, R I Richardson, et al.
Meat Science|November 9, 2011
The effects of diet and breed on the volatile compounds of cooked lambJ S Elmore, D S Mottram, M Enser, et al.
Meat Science|November 9, 2011
Processing and nutritional characteristics of value added ostrich productsP Fisher, L C Hoffman, F D Mellett
Meat Science|November 9, 2011
Effect of electrical stimulation, hip suspension and ageing on quality of chilled pig meatE Dransfield, M J Ledwith, A A Taylor
Meat Science|November 9, 2011
Lipid and fatty acid composition of rabbit meat: Part 2.-PhospholipidsM I Cambero, L de la Hoz, B Sanz, et al.
Meat Science|November 9, 2011
Simple test for differentiation between fresh pork and frozen/thawed porkF Toldrá, Y Torrero, J Flores
Meat Science|November 9, 2011
The roles of the proteasome, and cathepsins B, L, H and D, in ostrich meat tenderisationAdele R Thomas, Hatizivi Gondoza, Louwrens C Hoffman, et al.
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