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Meat Science|November 8, 2011
The kinetics of rigor onset in beef muscle fibresR E Jeacocke
Meat Science|November 8, 2011
The quantitative analysis of fat and protein in meat by transmission infrared analysisB L Mills, F R van de Voort, Y Kakuda
Meat Science|November 8, 2011
Differential effects of electrical stunning on the early post-mortem glycolysis in sheepC E Devine, S Ellery, L Wade, et al.
Meat Science|November 8, 2011
The desert camel as a meat animalO K Yousif, S A Babiker
Meat Science|November 8, 2011
The strength and stiffness of perimysial connective tissue isolated from cooked beef muscleG J Lewis, P P Purslow
Meat Science|November 8, 2011
Electron Microscopy of bovine muscle, I-The native state of post rigor sarcolemma and endomysiumR W Rowe
Meat Science|November 8, 2011
Relationships between time of stunning and time of throat cutting and their effect on blood pressure and blood splash in lambsA H Kirton, W H Bishop, M M Mullord, et al.
Meat Science|November 8, 2011
The ecology of bacterial spoilage of fresh meat at chill temperaturesC O Gill, K G Newton
Meat Science|November 8, 2011
Effect of feed energy intake on collagen characteristics and muscle quality of mature cowsM F Miller, H R Cross, J D Crouse, et al.
Meat Science|November 8, 2011
Aliphatic secondary amines in meat and fish products and their analysis by high pressure liquid chromatographyM Bellatti, G Parolari
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