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Meat Science|November 8, 2011
Conformational changes in the muscle proteins of cured beef during heatingE F Oreshkin, M A Borisova, G S Tchubarova, et al.
Meat Science|November 8, 2011
Electrical stimulation of post-mortem glycolysis in the Semitendinosus muscle of sheepR P Newbold, L M Small
Meat Science|November 8, 2011
Nonprotein Nitrogen (NPN) and Free amino acid contents of dry, fermented and nonfermented sausagesT W Demasi, F B Wardlaw, R L Dick, et al.
Meat Science|November 8, 2011
Sources and properties of some organisms isolated in two abattoirsJ T Patterson, P A Gibbs
Meat Science|November 8, 2011
Effects of pressure treatment on the ultrastructure of striated muscleJ J Macfarlane, D J Morton
Meat Science|November 8, 2011
Isoelectric variants of actin in raw and cooked meatN L King
Meat Science|November 8, 2011
Changes in the microbiological and shelf-life characteristics of beef tongues and livers following transcontinental and transoceanic shipmentB W Berry, C A Rothenberg, J L Oblinger, et al.
Meat Science|November 8, 2011
The effects of sex condition, genotype and diet on bovine muscle fiber characteristicsS C Seideman, J D Crouse
Meat Science|November 8, 2011
Contribution of bone marrow to the vitamin content of mechanically separated meatD K Serum, R A Field, G J Miller
Meat Science|November 8, 2011
Hydrolysis of the sarcoplasmic, myofibrillar and connective tissue proteins of lean beef by alcalase and its relationship to whole meat hydrolysisG M O'Meara, P A Munro
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