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Meat Science|November 9, 2011
Profile and effects of consumer involvement in fresh meatWim Verbeke, Isabelle VackierMeat Science|November 9, 2011
Microwave oven application in the extraction of fat from the subcutaneous tissue of Iberian pig hamE De Pedro, M Casillas, C M MirandaMeat Science|November 9, 2011
Use of lipase from Rhizomucor miehei in dry fermented sausages elaboration: Microbial, chemical and sensory analysisI Zalacain, M J Zapelena, M P De Peña, et al.Meat Science|November 9, 2011
The effect of vacuum and modified atmosphere packaging on the shelf-life of lamb primals, stored at different temperaturesJ J Sheridan, A M Doherty, P Allen, et al.Meat Science|November 9, 2011
Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methodsM N Martino, L Otero, P D Sanz, et al.Meat Science|November 9, 2011
Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditionsL S Bersot, M Landgraf, B D Franco, et al.Meat Science|November 9, 2011
Low stress pre-slaughter handling: effect of lairage time on the meat quality of porkM Dall Aaslyng, P Barton GadeMeat Science|November 9, 2011
Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chickenK S Rhee, Y A ZiprinMeat Science|November 9, 2011
Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheresE Fernández-Fernández, M L Vázquez-Odériz, M A Romero-RodríguezMeat Science|November 9, 2011
The microbiological quality of beef tripe using different processing techniquesJohn C Bensink, Boris Dobrenov, Mwate P Mulenga, et al.Pageof 870