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Meat Science|November 9, 2011
The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packaged beef semitendinosus and biceps femoris musclesF W Pohlman, M E Dikeman, J F Zayas
Meat Science|November 9, 2011
Muscle protein changes post mortem in relation to pork quality traitsR D Warner, R G Kauffman, M L Greaser
Meat Science|November 9, 2011
Detection of mechanically recovered meat and head meat from cattle in ground beef mixtures by multivariate analysis of isoelectric focusing protein profilesH J Skarpeid, R E Moe, U G Indahl
Meat Science|November 9, 2011
Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meatS Z Tang, J P Kerry, D Sheehan, et al.
Meat Science|November 9, 2011
Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meatP Gatellier, Y Mercier, M Renerre
Meat Science|November 9, 2011
The effects of RN genotype and tumbling on processing yield in cured-smoked pork loinsAnja Hullberg, Kerstin Lundström
Meat Science|November 9, 2011
Myofibrillar 1-D fingerprints and myosin heavy chain MS analyses of beef loin at 36 h postmortem correlate with tenderness at 7 daysJ C Sawdy, S A Kaiser, N R St-Pierre, et al.
Meat Science|November 9, 2011
Effect of pasture finishing on the meat characteristics and intramuscular fatty acid profile of steers of the Rubia Gallega breedA Varela, B Oliete, T Moreno, et al.
Meat Science|November 9, 2011
A comparison of fat composition of Japanese and long-term grain-fed Australian steersA Yang, T W Larsen, V H Powell, et al.
Meat Science|November 9, 2011
Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physico-chemical properties of beefF Got, J Culioli, P Berge, et al.
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