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Meat Science|November 9, 2011
Investigation of methods to detect mechanically recovered meat in meat products - IV: ImmunologyK Pickering, M Griffin, P Smethurst, et al.Meat Science|November 9, 2011
Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory qualityM Fernández, L de la Hoz, O Díaz, et al.Meat Science|November 9, 2011
Sensory evaluation of beef patties and sausages containing lipids with various component fatty acidsK Shiota, S Kawahara, A Tajima, et al.Meat Science|November 9, 2011
Variability within intramuscular fat content of pigs as measured by gravimetry, FTIR and NMR spectroscopyR Geers, C Decanniere, H Villé, et al.Meat Science|November 9, 2011
Determinants of tenderisation in beef Longissimus dorsi and Triceps brachii musclesG H Geesink, P A Koolmees, H L van Laack, et al.Meat Science|November 9, 2011
Sorbic acid stability in meat products of reduced water activityC A Campos, S M Alzamora, L N GerschensonMeat Science|November 9, 2011
Prediction of fluid losses from pork using subjective and objective palenessM Irie, H J SwatlandMeat Science|November 9, 2011
Estimation of mutton carcass components using two predictorsD L Hopkins, A H Roberts, K L PirlotMeat Science|November 9, 2011
Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing ratesR Grujić, L Petrović, B Pikula, et al.Meat Science|November 9, 2011
Post mortem evolution of myofilament spacing and extracellular space in veal muscleF Guignot, X Vignon, G MoninPageof 870