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Meat Science|November 8, 2011
The ultra rapid chilling of porkS J James, A J Gigiel, W R Hudson
Meat Science|November 8, 2011
Effect of frozen storage and protective packaging on lipid oxidation in pork backfat with slightly increased levels of polyenoic fatty acidsJ H Houben, B Krol
Meat Science|November 8, 2011
Testosterone and the incidence of boar taint: Effects of testosterone or testosterone propionate on the incidence of boar taint in implanted barrowsB D Schanbacher, J T Yen, W G Pond
Meat Science|November 8, 2011
Profile of fiber types in muscles from wild pigs native to the United StatesM B Solomon, R L West
Meat Science|November 8, 2011
Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fatK K Correale, J W Savell, D B Griffin, et al.
Meat Science|November 8, 2011
A comparison of methods to estimate water-holding capacity in post-rigor porcine muscleR G Kauffman, G Eikelenboom, P G van der Wal, et al.
Meat Science|November 8, 2011
Butterfat in rations for pigs fed skimmed whey: Growth rate, feed conversion, economics, carcass evaluation and fat qualityC M Vieites, J B Vergés, P T Garcia, et al.
Meat Science|November 8, 2011
Effects of body weight, breed and sex on killing-out percentage and non-carcass component weights in lambsJ D Wood, H J Macfie, A J Brown
Meat Science|November 8, 2011
A repeat national survey (ten years on) of muscle pH values in commercial bacon carcassesJ P Chadwick, A J Kempster
Meat Science|November 8, 2011
Time of onset of insensibility in four- to six-week-old calves during slaughterD K Blackmore, J C Newhook, T Grandin
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