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Meat Science|November 9, 2011
Comparative effect of low levels of dietary cobalt and parenteral injection of vitamin B(12) on carcass and meat quality characteristics in Omani goatsI T Kadim, O Mahgoub, A Srikandakumar, et al.
Meat Science|November 9, 2011
The effect of dietary CLA supplementation on meat and eating quality, and the histochemical profile of the m. longissimus dorsi from stress susceptible fatteners slaughtered at heavier weightsWładysław Migdał, Piotr Paściak, Dorota Wojtysiak, et al.
Meat Science|November 9, 2011
Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beefZ Pietrasik, P J Shand
Meat Science|November 9, 2011
Prediction of suckling lamb carcass composition from objective and subjective carcass measurementsM T Díaz, V Cañeque, S Lauzurica, et al.
Meat Science|November 9, 2011
Physical changes of significance for early post mortem water distribution in porcine M. longissimusHanne Christine Bertram, Annette Schäfer, Katja Rosenvold, et al.
Meat Science|November 9, 2011
Tenderness of ovine semimembranosus: Is collagen concentration or solubility the critical factor?O A Young, T J Braggins
Meat Science|November 9, 2011
Evolution in the shoulder composition of hairless Mexican pigs throughout the curing and drying processesG L Delgado, C S Gómez, L M S Rubio, et al.
Meat Science|November 9, 2011
Influence of sensory characteristics on the acceptability of dry-cured hamJ Ruiz, C García, E Muriel, et al.
Meat Science|November 9, 2011
Meat traceability using DNA markers: application to the beef industryA Arana, B Soret, I Lasa, et al.
Meat Science|November 9, 2011
Changes in immunoelectron microscopic localization of cathepsin D in muscle induced by conditioning or high-pressure treatmentT Kubo, B Gerelt, G D Han, et al.
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