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Meat Science|November 9, 2011
Effect of muscle condition before freezing and simulated chemical changes during frozen storage on protein functionality in beefM M Farouk, J E Swan
Meat Science|November 9, 2011
Endurance-exercised growing sheep: II. Tenderness increase and change in meat qualityJ L Aalhus, M A Price, P J Shand, et al.
Meat Science|November 9, 2011
Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beefP H Bernthal, A M Booren, J I Gray
Meat Science|November 9, 2011
Effects of triticale-based diets on finishing pig performance and pork quality in deep-bedded hoop barnsZebblin M Sullivan, Mark S Honeyman, Lance R Gibson, et al.
Meat Science|November 9, 2011
Characterization of beef semimembranosus and adductor muscles from US and Mexican originM S Rubio L, R D Méndez M, N Huerta-Leidenz
Meat Science|November 9, 2011
Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beefN Szerman, C B Gonzalez, A M Sancho, et al.
Meat Science|November 9, 2011
Evaluation of a commercial lateral flow feed test for rapid detection of beef and sheep content in raw and cooked meatsQinchun Rao, Y-H Peggy Hsieh
Meat Science|November 9, 2011
Growth performance and fatty acid profiles of intramuscular and subcutaneous fat from Limousin and Charolais heifers fed extruded linseedL Bartoň, M Marounek, V Kudrna, et al.
Meat Science|November 9, 2011
How many muscle samples are required to obtain reliable estimations of muscle fibre characteristics from pig longissimus muscle?A Cerisuelo, R Sala, G Nürnberg, et al.
Meat Science|November 9, 2011
Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beefT Sakai, D M S Munasinghe, M Kashimura, et al.
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