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Meat Science|November 8, 2011
Early post-mortem degradation of intramuscular collagenE W Mills, S H Smith, M D Judge
Meat Science|November 8, 2011
Effect of chilling on the hardness of fat on sides of beefK R Davey
Meat Science|November 8, 2011
Further studies on bovine muscle compositionO A Young, D M Foote
Meat Science|November 8, 2011
Lipid oxidation and metmyoglobin formation in sausages containing chickpea flourM M Verma, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Influence of the addition of mechanically recovered meat on the physico-chemical properties of meat model blendsJ Rejt, A Pisula
Meat Science|November 8, 2011
The role of lipids and glycerol in determining the shelf-life of glycerol desorbed intermediate moisture meat productsC E Webster, F A Nunez-Gonzales, D A Ledward
Meat Science|November 8, 2011
Mixed protein fibres from meat industry by-productsG R Swingler, R A Lawrie
Meat Science|November 8, 2011
Ultrastructural changes in bovine Longissimus muscle during postmortem ageingG L Gann, R A Merkel
Meat Science|November 8, 2011
Influence of age at slaughter, rearing technique and pre-slaughter treatment on some quality traits of lamb meatA Pinkas, P Marinova, I Tomov, et al.
Meat Science|November 8, 2011
Prediction of lamb meat quality traits based on muscle biopsy fibre typingC Valin, C Touraille, P Vigneron, et al.
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