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Meat Science|November 9, 2011
A second mutant allele (V199I) at the PRKAG3 (RN) locus- I. Effect on technological meat quality of pork loinGunilla Lindahl, Ann-Charlotte Enfält, Gertrud von Seth, et al.
Meat Science|November 9, 2011
The chilled storage life and retail display performance of vacuum and carbon dioxide packed hot deboned beef striploinsR G Bell, N Penney, K V Gilbert, et al.
Meat Science|November 9, 2011
Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaksK Galvin, A M Lynch, J P Kerry, et al.
Meat Science|November 9, 2011
Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beefK Immonen, M Ruusunen, E Puolanne
Meat Science|November 9, 2011
Composition and protein fractions of different meat by-products used for petfood compared with mechanically separated chicken (MSC)J A Rivera, J G Sebranek, R E Rust, et al.
Meat Science|November 9, 2011
Development of technology for the early post mortem prediction of water holding capacity and drip loss in fresh porkJ C Forrest, M T Morgan, C Borggaard, et al.
Meat Science|November 9, 2011
Control of post mortem pH decrease in pig muscles: experimental design and testing of animal modelsP Henckel, A Karlsson, N Oksbjerg, et al.
Meat Science|November 9, 2011
Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic ratesY C Ryu, Y M Choi, B C Kim
Meat Science|November 9, 2011
Effect of age on fatty acid composition of Italian Merino suckling lambsG Oriani, G Maiorano, F Filetti, et al.
Meat Science|November 9, 2011
Effects of cortisol on muscle proteolysis and meat quality in pigletsG Yoshioka, N Imaeda, T Ohtani, et al.
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