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Meat Science|November 9, 2011
Cattle at risk for dark-cutting beef have a higher proportion of oxidative muscle fibresA C Zerouala, N C Stickland
Meat Science|November 9, 2011
Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75K Immonen, E Puolanne
Meat Science|November 9, 2011
Effect of various concentrations of lactic acid and sodium chloride on selected physico-chemical meat traitsA Medyński, E Pospiech, R Kniat
Meat Science|November 9, 2011
The effect of sodium chloride content and temperature on pork meat isothermsJ Comaposada, P Gou, J Arnau
Meat Science|November 9, 2011
Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic useS Erkkilä, E Petäjä
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beefJ H Houben, A van Dijk, G Eikelenboom, et al.
Meat Science|November 9, 2011
The use of discriminant analysis for the interpretation of the reflectance spectra of irradiated porcine M. longissimus dorsiB W Moss, S J Millar, D J Kilpatrick
Meat Science|November 9, 2011
The effect of ionising radiation on the colour of beef, pork and lambS J Millar, B W Moss, M H Stevenson
Meat Science|November 9, 2011
The effect of ionising radiation on the colour of leg and breast of poultry meatS J Millar, B W Moss, M H Stevenson
Meat Science|November 9, 2011
Fat-borne volatiles and sheepmeat odourO A Young, J L Berdagué, C Viallon, et al.
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