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Meat Science|November 8, 2011
Influence of pH on the Warner-Bratzler shear properties of muttonP E Bouton, P V Harris, J J Macfarlane, et al.
Meat Science|November 8, 2011
The relationship between conformation and the yield and distribution of lean meat in the carcasses of British pigs, cattle and sheep: A reviewA J Kempster, A Cuthbertson, G Harrington
Meat Science|November 8, 2011
Enhancement of lean characteristics of veal carcasses by electrical stimulationF K McKeith, J W Savell, C E Murphey, et al.
Meat Science|November 8, 2011
Z-disc digestion of isolated bovine myofibrils by an endogenous calcium activated neutral proteinaseE Slinde, H Kryvi
Meat Science|November 8, 2011
Cholesterol content of muscle and adipose tissue from crossbred bulls and steersJ M Eichhorn, E J Wakayama, G J Blomquist, et al.
Meat Science|November 8, 2011
The fate of the large proteins of the myofibril during tenderising treatmentsR H Locker, D J Wild
Meat Science|November 8, 2011
Effect of castration on bovine muscle compositionO A Young, J J Bass
Meat Science|November 8, 2011
Comparison of isolated sarcoplasmic reticulum from bovine and rabbit muscleT Kanda, A M Pearson, M A Porzio, et al.
Meat Science|November 8, 2011
Effect of breed and nutrition on the productive traits of beef cattle in south-east Brazil: Part 3-Meat qualityG A Norman
Meat Science|November 8, 2011
Heat-induced tenderisation of meat by endogenous carboxyl proteasesN L King, P V Harris
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