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Meat Science|November 8, 2011
Carcass characteristics and composition of Brahman, angus and Brahman x Angus steers fed for different times-on-feedD K Lunt, G C Smith, C E Murphey, et al.
Meat Science|November 8, 2011
The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meatsP A Morrissey, J Z Tichivangana
Meat Science|November 8, 2011
Changes in several constituents during the ripening of 'Chorizo' - A spanish dry sausageA L Lois, L M Gutiérrez, J M Zumalacárregui, et al.
Meat Science|November 8, 2011
Effect of electrical stimulation and temperature on biochemical changes in beef muscleA C Kondos, D G Taylor
Meat Science|November 8, 2011
Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaksG R Acuff, C Vanderzant, J W Savell, et al.
Meat Science|November 8, 2011
Variations in the tensile adhesive strength of meat-myosin junctions due to test configurationsP P Purslow, S M Donnelly, A W Savage
Meat Science|November 8, 2011
Differentiation between fresh beef and thawed frozen beefM T Chen, W D Yang, S L Guo
Meat Science|November 8, 2011
Fat partition and distribution in the carcasses of cattle, sheep and pigs: A reviewA J Kempster
Meat Science|November 8, 2011
Fat deposition in a double-muscled steerJ E Novakofski, R G Kauffman
Meat Science|November 8, 2011
Photooxidation of oxymyoglobin. Wavelength dependence of quantum yields in relation to light discoloration of meatG Bertelsen, L H Skibsted
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