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Meat Science|November 9, 2011
Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cookingKeisuke Sasaki, Michiyo Motoyama, Mitsuru Mitsumoto
Meat Science|November 9, 2011
Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 daysHanne Christine Bertram, Ida K Straadt, Jens A Jensen, et al.
Meat Science|November 9, 2011
Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traitsS Ventanas, J Ventanas, J Tovar, et al.
Meat Science|November 9, 2011
Effects of dietary supplementation of vitamins D(3) and E on quality characteristics of pigs and longissimus muscle antioxidative capacityRudolf Lahucky, Ivan Bahelka, Ulrich Kuechenmeister, et al.
Meat Science|November 9, 2011
Managing meat tendernessJohn Thompson
Meat Science|November 9, 2011
Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat productsGilles Gandemer
Meat Science|November 9, 2011
Validation of manufacturing process to control pathogenic bacteria in typical dry fermented productsSilvana Barbuti, Giovanni Parolari
Meat Science|November 9, 2011
Quantitative determination of type I myosin heavy chain in bovine muscle with anti myosin monoclonal antibodiesB Picard, J Leger, J Robelin
Meat Science|November 9, 2011
The effective product life of vacuum-packaged beef imported into Saudi Arabia by sea, as assessed by chemical, microbiological and organoleptic criteriaR G Bell, A M Garout
Meat Science|November 9, 2011
Studies on the return of physical reflexes in pigs following electrical stunningM H Anil
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