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Meat Science|November 9, 2011
Concentrations in beef and lamb of taurine, carnosine, coenzyme Q(10), and creatineR W Purchas, S M Rutherfurd, P D Pearce, et al.Meat Science|November 9, 2011
Study of the effects of smoke flavourings on the oxidative stability of the lipids of pork adipose tissue by means of Fourier transform infrared spectroscopyM D Guillén, N CaboMeat Science|November 9, 2011
PCR-based fingerprinting techniques for rapid detection of animal species in meat productsR Saez, Y Sanz, F ToldráMeat Science|November 9, 2011
Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodologyS C Murphy, D Gilroy, J F Kerry, et al.Meat Science|November 9, 2011
Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurriesE Beltran, R Pla, J Yuste, et al.Meat Science|November 9, 2011
Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditionsA K Biswas, R C Keshri, G S BishtMeat Science|November 9, 2011
Determination of nitrites in meat systems: An improved procedureG Binstok, C A Campos, L N GerschensonMeat Science|November 9, 2011
Effect of meat ultimate pH on rate of titin and nebulin degradationA Watanabe, C DevineMeat Science|November 9, 2011
Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone leanB P Demos, R W MandigoMeat Science|November 9, 2011
Separation and amino acid composition of three troponin components from bovine muscleH Negishi, E Yamamoto, T KuwataPageof 870