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Meat Science|November 9, 2011
Effect of inoculation of mesophilic lactic acid bacteria on microbial and sensory changes of minced goat meat during storage under vacuum and subsequent aerobic storageY Babji, T R Murthy
Meat Science|November 9, 2011
Purification and properties of rabbit muscle proteasome, and its effect on myofibrillar structureY Otsuka, N Homma, K Shiga, et al.
Meat Science|November 9, 2011
Determination of mitochondrial cytochrome B gene sequence for red deer (Cervus elaphus) and the differentiation of closely related deer meatsT Matsunaga, K Chikuni, R Tanabe, et al.
Meat Science|November 9, 2011
Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderizationK Takahashi
Meat Science|November 9, 2011
Hot processing of meatA Pisula, A Tyburcy
Meat Science|November 9, 2011
Very fast chilling of beef and tenderness-a report from an EU concerted actionR L Joseph
Meat Science|November 9, 2011
Pre-slaughter handling of reindeer-effects on meat qualityG Malmfors, E Wiklund
Meat Science|November 9, 2011
Authenticity issues in meat and meat productsK D Hargin
Meat Science|November 9, 2011
Early Post Mortem pH decrease in porcine M. longissimus dorsi of PSE, Normal and DFD qualityA C Enfält, K Lundström, U Engstrand
Meat Science|November 9, 2011
Modelling post-mortem tenderisation-IV: Role of calpains and calpastatin in conditioningE Dransfield
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