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Meat Science|November 9, 2011
Effects of massaging on hardness, rheological properties, and structure of four wild boar muscles of different fibre type content and ageJ Zochowska-Kujawska, K Lachowicz, M Sobczak, et al.Meat Science|November 9, 2011
Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus musclesS D Jayasooriya, P J Torley, B R D'Arcy, et al.Meat Science|November 9, 2011
The effect of post-mortem ageing and heating on water retention in bovine musclesTadeusz Kołczak, Krzysztof Krzysztoforski, Krystyna PalkaMeat Science|November 9, 2011
Lipolysis, proteolysis, physicochemical and sensory characteristics of different types of Spanish ostrich salchichonA Soriano, A Garcı A Ruiz, E Gómez, et al.Meat Science|November 9, 2011
Genotype and sex effects on carcass and meat quality of suckling kids protected by the PGI "Cabrito de Barroso"V A C Santos, A O Silva, J V F Cardoso, et al.Meat Science|November 9, 2011
Effect of grazing pastures of different botanical composition on antioxidant enzyme activities and oxidative stability of lamb meatM J Petron, K Raes, E Claeys, et al.Meat Science|November 9, 2011
Muscle profiling: Characterizing the muscles of the beef chuck and roundD D Von Seggern, C R Calkins, D D Johnson, et al.Meat Science|November 9, 2011
Enhancing palatability traits in beef chuck musclesM E Molina, D D Johnson, R L West, et al.Meat Science|November 9, 2011
Post-harvest interventions to reduce/eliminate pathogens in beefM Koohmaraie, T M Arthur, J M Bosilevac, et al.Pageof 865