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Meat Science|November 9, 2011
Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausagesE Muguerza, G Fista, D Ansorena, et al.Meat Science|November 9, 2011
Effect of transport time on welfare and meat quality in pigsM P Pérez, J Palacio, M P Santolaria, et al.Meat Science|November 9, 2011
Characterisation and screening for antimicrobial substances of slaughtered cattle in Zaria, NigeriaJ Kabir, J U Umoh, V J UmohMeat Science|November 9, 2011
Meat starters have individual requirements for Mn(2+)B F Hagen, H Næs, A L HolckMeat Science|November 9, 2011
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopyJ Brøndum, L Munck, P Henckel, et al.Meat Science|November 9, 2011
Paris ham processing: Technological yield as affected by residual glycogen content of muscleX Fernandez, L Lafaucheur, R Gueblez, et al.Meat Science|November 9, 2011
The measurement of light scattering and electrical conductivity for the prediction of PSE pig meat at various times post mortemM A Oliver, M Gispert, J Tibau, et al.Meat Science|November 9, 2011
The use of the MRI technique in the evaluation of water distribution in tumbled porcine muscleWlodzimierz Dolata, Elzbieta Piotrowska, Jerzy Wajdzik, et al.Meat Science|November 9, 2011
Decreasing variation in the eating quality of beef through homogenous pre- and post-slaughter managementS C Maher, A M Mullen, M G Keane, et al.Meat Science|November 9, 2011
Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurtersHalil Vural, Issa Javidipour, Ozen O OzbasPageof 870