Meat Science

Dry Fermented Sausages Elaborated with Lactobacillus plantarum-Staphylococcus carnosus Part I: Effect of Partial Replacement of NaCl with KCl on the Stability and the Nitrosation Process
pp. 227-234(8)
Authors: Ibanez C.; Quintanilla L.; Cid C.; Astiasaran I.; Bello J.

Determination of the Flavor Attributes of Cooked Beef from Cross-bred Angus Steers Fed Corn- or Barley-Based Diets
pp. 235-243(9)
Authors: Miller R.K.; Rockwell L.C.; Lunt D.K.; Carstens G.E.

Taste Compounds in Chorizo and their Changes during Ripening
pp. 245-254(10)
Authors: Mateo J.; Dominguez M.C.; Aguirrezabal M.M.; Zumalacarregui J.M.

Volatile Compounds in Chorizo and Their Changes During Ripening
pp. 255-273(19)
Authors: Mateo J.; Zumalacarregui J.M.

Uptake of -Tocopherol in Porcine Plasma and Tissues
pp. 275-283(9)
Authors: Morrissey P.A.; Buckley D.J.; Sisk H.; Lynch P.B.; Sheehy P.J.A.

Polymerase Chain Reaction for Detection of Male Tissue in Pork Products
pp. 285-291(7)
Authors: Meer D.P.; Eddinger T.J.

Formulation of a Cured Meat Product by the Dewatering-Impregnation Soaking (DIS) Process: Mass Transfer Study and Assessment of Product Quality
pp. 293-306(14)
Authors: Deumier F.; Zakhia N.; Collignan A.

The Relationship between Muscularity, Muscle:Bone Ratio and Cut Dimensions in Male and Female Lamb Carcasses and the Measurement of Muscularity using Image Analysis
pp. 307-317(11)
Author: Hopkins D.L.