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Meat Science|November 9, 2011
Thermal denaturation of Turkey breast myosin under different conditions: Effect of temperature and pH, and reversibility of the denaturationG E Arteaga, S NakaiMeat Science|November 9, 2011
The minimum quantity of nitrite required to stain sliced and homogenised cooked porkD B Macdougall, M J HetheringtonMeat Science|November 9, 2011
Inhibition of Listeria monocytogenes by Lactobacillus sake strains of meat originJ M Rodríguez, O J Sobrino, W L Moreira, et al.Meat Science|November 9, 2011
Aroma components from dried sausages fermented with Staphylococcus xylosusL H StahnkeMeat Science|November 9, 2011
Performance characteristics of three different pre-evisceration wash regimes applied to the forequarters of ovine carcasses in an inverted dressing systemM E Biss, S C HathawayMeat Science|November 9, 2011
Muscle glycogen depletion pattern in halothane-gene-free pigs at slaughter and its relation to meat qualityA Karlsson, B Essen-Gustavsson, K LundströmMeat Science|November 9, 2011
The stability of some intermediate moisture smoked meats during storage at 30°C and 38°CT M Okonkwo, Z A Obanu, D A LedwardMeat Science|November 9, 2011
Effect of time between adrenaline injection and slaughter on the rate and extent of post-mortem metabolism in porcine skeletal muscleX Fernandez, A Forslid, M Mågård, et al.Meat Science|November 9, 2011
Relationship between myosin denaturation and the colour of low-voltage-electrically-stimulated beefD A Hector, C Brew-Graves, N Hassen, et al.Meat Science|November 9, 2011
Evaluation of invasive instruments for assessment of veal colour at time of classificationG Eikelenboom, A H Hoving-Bolink, B HulseggePageof 867