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Meat Science|March 1, 2011
Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibilityWeizheng Sun, Mouming Zhao, Bao Yang, et al.Meat Science|May 7, 2011
How is the instrumental color of meat measured?W N Tapp, J W S Yancey, J K AppleMeat Science|May 7, 2011
Working chute behavior of feedlot cattle can be an indication of cattle temperament and beef carcass composition and qualityNoah L Hall, David S Buchanan, Vernon L Anderson, et al.Meat Science|April 19, 2011
Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid contentI López-López, S Cofrades, V Cañeque, et al.Meat Science|May 6, 2011
European consumer response to packaging technologies for improved beef safetyLynn Van Wezemael, Øydis Ueland, Wim VerbekeMeat Science|May 13, 2011
The effects of tumbling and sodium tripolyphosphate on the proteins of dönerEda Demirok, Nuray Kolsarıcı, İlker Turan Akoğlu, et al.Meat Science|March 15, 2011
Chitosan inhibits premature browning in ground beefS P Suman, R A Mancini, P Joseph, et al.Meat Science|April 2, 2011
Post-mortem changes in the concentration of lactic acid, phosphates and pH in the muscles of wild rabbits (Oryctolagus cuniculus) according to the perimortal situationJán Mačanga, Beáta Koréneková, Jozef Nagy, et al.Meat Science|April 1, 2011
Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsiLine Christensen, Hanne C Bertram, Margit D Aaslyng, et al.Meat Science|April 1, 2011
Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat qualityG Gandolfi, L Pomponio, P Ertbjerg, et al.Pageof 867