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Meat Science|November 8, 2011
Effect of electrical stimulation on veal qualityG Eikelenboom, F J SmuldersMeat Science|November 8, 2011
The effect of high and low voltage electrical stimulation on beef qualityG Eikelenboom, F J Smulders, H RudérusMeat Science|November 8, 2011
The effect of electrical stimulation on the quality of three bovine musclesF J Smulders, G Eikelenboom, J G van LogtestijnMeat Science|November 8, 2011
Electrical stimulation during exsanguination: Effects on the prevalence of blood splash and on sensory quality characteristics in vealF J Smulders, G Eikelenboom, E Lambooy, et al.Meat Science|November 9, 2011
The effect of dietary vitamin E supplementation on drip loss of bovine Longissimus lumborum, psoas major and Semitendinosus musclesM J den Hertog-Meischke, F J Smulders, J H Houben, et al.Meat Science|November 9, 2011
Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression testsG Eikelenboom, V M Barnier, A H Hoving-Bolink, et al.Meat Science|November 9, 2011
Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle?R L van Laack, R G Kauffman, W Sybesma, et al.Meat Science|November 9, 2011
Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristicsR E Klont, V M Barnier, F J Smulders, et al.Journal of Animal Science|July 25, 2000
Effects of rate of pH fall, time of deboning, aging period, and their interaction on veal quality characteristicsR E Klont, V M Barnier, A van Dijk, et al.Tijdschrift Voor Diergeneeskunde|March 1, 1975
[Use of neuroleptic agents in modern pig-farming (author's transl)]G EikelenboomPageof 5