Other publications in Meat Science

Predicting tenderness of fresh ovine semimembranosus using Raman spectroscopy.

Published in Aug 01, 2014

SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped...

Published in Mar 01, 2014

Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-c...

Published in Mar 01, 2014

The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acce...

Published in Mar 01, 2014

The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of...

Published in Jan 01, 2014