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Meat Science|November 9, 2011
Prediction of temperature and moisture content of frankfurters during thermal processing using neural networkG S Mittal, J ZhangMeat Science|November 9, 2011
Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pHK Immonen, M Ruusunen, K Hissa, et al.Meat Science|November 9, 2011
Specificity of different anti-myosin heavy chain antibodies in bovine muscleM P Duris, B Picard, Y GeayMeat Science|November 9, 2011
Characterisation of indigenous African cattle breeds in relation to meat quality traitsP E Strydom, R T Naude, M F Smith, et al.Meat Science|November 9, 2011
Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samplesA H Con, H Y GökalpMeat Science|November 9, 2011
A survey of pre-slaughter conditions, halothane gene frequency, and carcass and meat quality in five Spanish pig commercial abattoirsM Gispert, L Faucitano, M A Oliver, et al.Meat Science|November 9, 2011
Color changes in irradiated cooked pork sausage with different fat sources and packaging during storageC Jo, S K Jin, D U AhnMeat Science|November 9, 2011
Use of the DNA Comet Assay to detect beef meat treated by ionizing radiationN Marín-Huachaca, H Delincée, J Mancini-Filho, et al.Meat Science|November 9, 2011
Preference structure for lamb meat consumers. A Spanish case studyRodolfo Bernabéu, Antonio TenderoMeat Science|November 9, 2011
Colour stability, under simulated retail display conditions, of M. longissimus dorsi and M. semimembranosus from steers given long-term daily exercise and supplemented with vitamin EP G Dunne, F J Monahan, F P O'Mara, et al.Pageof 870