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Meat Science|November 9, 2011
Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat qualityM Flores, E Armero, M C Aristoy, et al.
Meat Science|November 9, 2011
On-line NIR analysis of fat, water and protein in industrial scale ground meat batchesG Tøgersen, T Isaksson, B N Nilsen, et al.
Meat Science|November 9, 2011
Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptabilityIrene Cilla, Juan Altarriba, Lluis Guerrero, et al.
Meat Science|November 9, 2011
Flavour perception of oxidation in beefM M Campo, G R Nute, S I Hughes, et al.
Meat Science|November 9, 2011
Meat molecular traceability: How to choose the best set of microsatellites?L Orrú, F Napolitano, G Catillo, et al.
Meat Science|November 9, 2011
Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) techniqueAli Arslan, O Irfan Ilhak, Mehmet Calicioglu
Meat Science|November 9, 2011
Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoringJ A Scanga, R J Delmore, R P Ames, et al.
Meat Science|November 9, 2011
Beef shelf life in low O(2) and high CO(2) atmospheres containing different low CO concentrationsM Luño, P Roncalés, D Djenane, et al.
Meat Science|November 9, 2011
Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cookingT H Powell, M E Dikeman, M C Hunt
Meat Science|November 9, 2011
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat productD Juncher, C S Vestergaard, J Søltoft-Jensen, et al.
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