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Meat Science|November 9, 2011
Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypesP Fisher, F D Mellett, L C HoffmanMeat Science|May 11, 2013
First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat productsM Cullere, L C Hoffman, A Dalle ZotteMeat Science|November 9, 2011
Halothane genotype and pork quality. 2. Cured meat products of three halothane genotypesP Fisher, F D Mellett, L C HoffmanMeat Science|November 9, 2011
Halothane genotype and pork quality. 3. Comminuted meat products derived from the three halothane genotypesP Fisher, F D Mellett, L C HoffmanMeat Science|October 27, 2015
The changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum and Biceps femoris muscles during the rigour periodM K North, L Frylinck, L C HoffmanMeat Science|July 31, 2015
The physical and biochemical changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum and Biceps femoris muscle during ageingM K North, L Frylinck, L C HoffmanMeat Science|July 10, 2010
Seasonal variation in red deer (Cervus elaphus) venison (M. longissimus dorsi) drip loss, calpain activity, colour and tendernessE Wiklund, P Dobbie, A Stuart, et al.Acta Obstetricia Et Gynecologica Scandinavica|January 1, 1982
Penetration of lymecycline (tetracycline) into the tissues of the Fallopian tubeA M Bergholm, S E Holm, D E WiklundMeat Science|July 2, 2010
Bruising on ostrich carcasses and the implications on the microbiology and losses in utilizable meat when removing them post-evisceration or post-chillingL C Hoffman, T J Britz, D C SchnetlerPoultry Science|March 28, 2018
Effects of production systems on the carcass and meat quality characteristics of spent laying hensF Semwogerere, J Neethling, V Muchenje, et al.Pageof 13