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Meat Science|November 8, 2011
Shortening and tenderness of pre-rigor heated beef: Part 1 - Effect of heating rate on muscles of youthful and mature carcassesH A Abugroun, J C Forrest, E D Aberlee, et al.
Meat Science|November 8, 2011
Changes in the chemical composition of rabbit meat during growthJ Deltoro, A M López
Meat Science|November 8, 2011
Effects of high pressure treatment of rabbit Longissimus dorsi muscles on the microsomal membranesD J Horgan, R Kuypers
Meat Science|November 8, 2011
An improved procedure for identifying fiber types in ovine musclesF Nicastro
Meat Science|November 8, 2011
Differences in quality characteristics of normal, PSE and DFD porkP G van der Wal, A H Bolink, G S Merkus
Meat Science|November 8, 2011
Effect of temperature and pH on the post-mortem degradation of myofibrillar proteinsL D Yates, T R Dutson, J Caldwell, et al.
Meat Science|November 8, 2011
Fat content and fatty acid pattern in muscle and adipose tissue from differently reared calvesM Seewald, H M Eichinger, H Scherz
Meat Science|November 8, 2011
Comparative lipid composition of porcine muscles at different anatomical locationsN Sharma, G Gandemer, R Goutefongea
Meat Science|November 8, 2011
Biochemical factors influencing metmyoglobin formation in beef musclesM Renerre, R Labas
Meat Science|November 8, 2011
The influence of processing and refrigeration on the bacterial numbers on beef and sheep offalsJ J Sheridan, B Lynch
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