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Meat Science|November 9, 2011
Hydrolysis and loss of extractability of proteins during ripening of iberian hamJ J Córdoba, T Antequera, J Ventanas, et al.
Meat Science|November 9, 2011
The display of retail packs of ground beef after their storage in master packages under various atmospheresC O Gill, T Jones
Meat Science|November 9, 2011
Pyridinoline in ovine intramuscular collagenO A Young, T J Braggins, G J Barker
Meat Science|November 9, 2011
Muscle fibre characteristics and metabolic response at slaughter in pigs of different halothane genotypes and their relation to meat qualityB Essén-Gustavsson, K Karlström, K Lundström
Meat Science|November 9, 2011
The effects of preblending time on physical and textural properties of coarse ground sausagesL W Hand, R W Mandigo, C R Calkins
Meat Science|November 9, 2011
Modelling post-mortem tenderisation-III: Role of calpain I in conditioningE Dransfield
Meat Science|November 9, 2011
Polymerase chain reaction assay for detection of sheep and goat meatsK Chikuni, T Tabata, M Kosugiyama, et al.
Meat Science|November 9, 2011
Effects of high pressure treatment on the flavour-related components in meatA Suzuki, N Homma, A Fukuda, et al.
Meat Science|November 9, 2011
Time-related changes in nitrogen fractions and free amino acids of lean tissue of frech dry-cured hamS Buscailhon, G Monin, M Cornet, et al.
Meat Science|November 9, 2011
Microstructure of fermented sausageK Katsaras, K D Budras
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