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Meat Science|November 8, 2011
Effects of breed and nutrition on the productive traits of beef cattle in South East Brazil: Part 2-Tissue distribution and carcase compositionG A Norman, P E de Felicio
Meat Science|November 8, 2011
Cooking tenderizing in beefC L Davey, A F Niederer
Meat Science|November 8, 2011
Studies on the meat production characteristics of Botswana goats and sheep-Part II: General body composition, carcase measurements and joint compositionJ E Owen, G A Norman
Meat Science|November 8, 2011
Effect of pressure treatments on the mechanical properties of pre- and post-rigor meatP E Bouton, P V Harris, J J Macfarlane, et al.
Meat Science|November 8, 2011
Variations in water-holding capacity due to changes in the fibre diameter, sarcomere length and connective tissue morphology of some beef muscles under acidic conditions below the ultimate pHM V Rao, N F Gault, S Kennedy
Meat Science|November 8, 2011
Effects of ribose, xylose and arabinose on colour formation in processed meat productsT Okayama, M Yamanoue, K Kondo, et al.
Meat Science|November 8, 2011
Low-temperature osmotic dehydration improves the quality of intermediate moisture meatsM Muguruma, K Katayama, M Nakamura, et al.
Meat Science|November 8, 2011
Effect of oxygen and storage temperature on intermediate moisture meat productsC E Webster, D A Ledward, R A Lawrie
Meat Science|March 17, 2012
Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat contentT Pérez-Palacios, J Ruiz, I M P L V O Ferreira, et al.
Meat Science|March 20, 2012
Profile of fatty acids, muscle structure and shear force of musculus longissimus dorsi (MLD) in growing pigs as affected by energy and protein or protein restriction followed by realimentationGrzegorz Skiba, Stanisława Raj, Ewa Poławska, et al.
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