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Meat Science|November 9, 2011
Sarcomere length determination using front-face fluorescence polarizationC Luc, S Clerjon, F Peyrin, et al.Meat Science|November 8, 2011
Deformation of collagenous, elastin and muscle fibres in raw meat in relation to anisotropy and length ratioJ LepetitMeat Science|November 9, 2011
A theoretical approach of the relationships between collagen content, collagen cross-links and meat tendernessJ LepetitMeat Science|November 9, 2011
Sonoelasticity to monitor mechanical changes during rigor and ageingA Ayadi, J Culioli, S AbouelkaramMeat Science|November 9, 2011
Correlations between successive measurements of myofibrillar resistance of raw Longissimus dorsi muscle during ageingJ Lepetit, C HamelReproduction, Nutrition, Development|May 23, 2001
Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meatY Geay, D Bauchart, J F Hocquette, et al.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 FavierPageof 4