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Meat Science|November 9, 2011
Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualitiesMargit Mortensen, Henrik Jørgen Andersen, Søren Balling Engelsen, et al.
Meat Science|November 9, 2011
Activities of calpastatin, μ-calpain and m-calpain are stable during frozen storage of meatL Kristensen, M Christensen, P Ertbjerg
Meat Science|November 9, 2011
Effect of selection for growth rate on the ageing of myofibrils, meat texture properties and the muscle proteolytic potential of m. longissimus in rabbitsMarta Gil, Jorge A Ramírez, Marcial Pla, et al.
Meat Science|November 9, 2011
Influence of slaughter season and sex on fatty acid composition, cholesterol and α-tocopherol contents on different muscles of Barrosã-PDO vealP Costa, L C Roseiro, A Partidário, et al.
Meat Science|November 9, 2011
Interventions to reduce/eliminate Escherichia coli O157:H7 in ground beefM Koohmaraie, T M Arthur, J M Bosilevac, et al.
Meat Science|November 9, 2011
Biochemical changes during processing of traditional Jinhua hamG H Zhou, G M Zhao
Meat Science|November 9, 2011
Metabolic conditions in Porcine longissimus muscle immediately pre-slaughter and its influence on peri- and post mortem energy metabolismPoul Henckel, Anders Karlsson, Mogens T Jensen, et al.
Meat Science|November 9, 2011
Effect of grass or concentrate feeding systems on lamb carcass and meat qualityA Priolo, D Micol, J Agabriel, et al.
Meat Science|November 9, 2011
Thermal properties of titin from porcine and bovine musclesEdward Pospiech, Marion L Greaser, Beata Mikolajczak, et al.
Meat Science|November 9, 2011
Characterization of proteolysis during the ripening of semi-dry fermented sausagesM C Hughes, J P Kerry, E K Arendt, et al.
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