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Meat Science|November 9, 2011
The problem of taint in pork: 1. Detection thresholds and odour profiles of androstenone and skatole in a model systemI E Annor-Frempong, G R Nute, F W Whittington, et al.
Meat Science|November 9, 2011
The effects of hot water pasteurizing treatments on the appearances of pork and beefC O Gill, M Badoni
Meat Science|November 9, 2011
Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heatingK Palka, H Daun
Meat Science|November 9, 2011
A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model systemB Jun Lee, D G Hendricks, D P Cornforth
Meat Science|November 9, 2011
Slicing frozen meat with an oscillating knifeM J King
Meat Science|November 9, 2011
Chemometric model for describing Greek traditional sausagesS N Papadima, I Arvanitoyannis, J G Bloukas, et al.
Meat Science|November 9, 2011
Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreedsGunilla Lindahl, Poul Henckel, Anders H Karlsson, et al.
Meat Science|November 9, 2011
Prediction of intramuscular fat by impedance spectroscopyM Altmann, U Pliquett
Meat Science|November 9, 2011
Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristicsR T Baublits, J-F Meullenet, J T Sawyer, et al.
Meat Science|November 9, 2011
Fatty acids, cholesterol and protein content of nutria (Myocastor coypus) meat from an intensive production system in UruguayA Saadoun, M C Cabrera, P Castellucio
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