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Meat Science|November 9, 2011
The origin of the 30 kDa component appearing during post-mortem ageing of bovine muscleH Negishi, E Yamamoto, T Kuwata
Meat Science|November 9, 2011
Physical characteristics of lamb primals packaged under vacuum or modified atmospheresA M Doherty, J J Sheridan, P Allen, et al.
Meat Science|November 9, 2011
Collagen cross-linking in porcine m. longissimus lumborum: Absence of a relationship with variation in texture at pork weightN C Avery, T J Sims, C Warkup, et al.
Meat Science|November 9, 2011
Buffalo meat as a salted and cured productM A Paleari, G Beretta, F Colombo, et al.
Meat Science|November 9, 2011
Colour of normal and high pH beef heated to different temperatures as related to oxygenationL Gašperlin, B Zlender, V Abram
Meat Science|November 9, 2011
Survival of enterohaemorrhagic Escherichia coli O157:H7 strain in Turkish soudjouck during fermentation, drying and storage periodsS Cosansu, K Ayhan
Meat Science|November 9, 2011
Possibilities for predicting taste and tenderness of broiled beef steaks using an optical-electromechanical probeH J Swatland, J C Brooks, M F Miller
Meat Science|November 9, 2011
Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fatG L Luchak, R K Miller, K E Belk, et al.
Meat Science|November 9, 2011
Post-mortem kinetics of meat tenderness and the components of the calpain system in bull skeletal muscleB C Thomson, P M Dobbie, K Singh, et al.
Meat Science|November 9, 2011
Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus spH M Böhme, F D Mellett, L M Dicks, et al.
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