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Meat Science|November 9, 2011
Theoretical strain ranges in raw meatJ Lepetit
Meat Science|November 8, 2011
Deformation of collagenous, elastin and muscle fibres in raw meat in relation to anisotropy and length ratioJ Lepetit
Meat Science|November 9, 2011
A theoretical approach of the relationships between collagen content, collagen cross-links and meat tendernessJ Lepetit
Meat Science|November 9, 2011
Correlations between successive measurements of myofibrillar resistance of raw Longissimus dorsi muscle during ageingJ Lepetit, C Hamel
Meat Science|November 9, 2011
Mechanical properties of meatJ Lepetit, J Culioli
Meat Science|November 9, 2011
Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughnessJ Lepetit, A Grajales, R Favier
Meat Science|November 8, 2011
Post-mortem evolution of rheological properties of the myofibrillar structureJ Lepetit, P Salé, A Ouali
Meat Science|November 9, 2011
Electrical impedance and tenderisation in bovine meatJ Lepetit, P Salé, R Favier, et al.
Meat Science|November 9, 2011
Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meatS Combes, J Lepetit, B Darche, et al.
Meat Science|November 9, 2011
Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal ageP Berge, J Lepetit, M Renerre, et al.
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