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Meat Science|November 9, 2011
Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bullsG F Cifuni, F Napolitano, A M Riviezzi, et al.
Meat Science|November 9, 2011
Perimysium thickness as an indicator of beef tendernessJ C Brooks, J W Savell
Meat Science|November 9, 2011
Composition and sensory evaluation of lamb carcasses used for the traditional Mexican lamb dish, "barbacoa"M S Rubio, N Torres, J Gutiérrez, et al.
Meat Science|November 9, 2011
The effect of dietary magnesium oxide supplementation on postmortem (31)P NMR spectroscopy parameters, rate of Ca(2+) uptake and ATPase activity of M. longissimus dorsi and meat quality of heterozygous and normal on malignant hyperthermia pigsR Lahucky, U Küchenmeister, I Bahelka, et al.
Meat Science|November 9, 2011
Histochemical characteristics in relation to meat quality properties in the Longissimus Lumborum of fast and lean growing lines of Large White pigsL Brocks, B Hulsegge, G Merkus
Meat Science|November 9, 2011
Effect of the dietary supplementation with Vitamin E on colour stability of packaged, sliced pasteurized hamJ H Houben, C V Gerris
Meat Science|November 9, 2011
The effect of handling pre-slaughter and carcass processing rate post-slaughter on pork qualityD N D'Souza, F R Dunshea, R D Warner, et al.
Meat Science|November 9, 2011
The effect of stocking density in transit on the carcass quality and welfare of slaughter pigs: 1. Carcass measurementsH J Guise, H L Riches, E J Hunter, et al.
Meat Science|November 9, 2011
The effect of stocking density in transit on the carcass quality and welfare of slaughter pigs: 2. Results from the analysis of blood and meat samplesP D Warriss, S N Brown, T G Knowles, et al.
Meat Science|November 9, 2011
Electrical stimulation - when more is lessG H Geesink, M H Mareko, J D Morton, et al.
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