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Meat Science|November 8, 2011
Electrical stimulation, muscle tension and glycolysis in bovine SternomandibularisB B Chrystall, C E Devine
Meat Science|November 8, 2011
Electrical stimulation of rats: Part 2-The effect of electrical parameters on muscle tension and post-Mortem glycolysisC E Devine, B B Chrystall
Meat Science|November 8, 2011
Electrical stimulation of rats: A model for evaluating low voltage stimulation parametersB B Chrystall, C E Devine
Meat Science|November 8, 2011
Residual blood in lamb musclesB B Chrystall, C E Devine, K G Newton
Meat Science|November 8, 2011
Studies in electrical stimulation: Post-mortem decline in nervous response in lambsB B Chrystall, C E Devine, C Lester Davey
Meat Science|November 8, 2011
The cumulative effect of nutritional, shearing and preslaughter washing stresses on the quality of lamb meatA R Bray, A E Graafhuis, B B Chrystall
Meat Science|November 8, 2011
Differential effects of electrical stunning on the early post-mortem glycolysis in sheepC E Devine, S Ellery, L Wade, et al.
Meat Science|November 9, 2011
The effect of growth rate and ultimate pH on meat quality of lambsC E Devine, A E Graafhuis, P D Muir, et al.
Meat Science|November 9, 2011
Frozen storage conditions and rancid flavour development in lambC J Hagyard, A H Keiller, T L Cummings, et al.
Meat Science|November 8, 2011
Effect of electrical stunning method and cardiac arrest on bleeding efficiency, residual blood and blood splash in lambsA H Kirton, L F Frazerhurst, E G Woods, et al.
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