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Meat Science|November 9, 2011
Effects of nutritional planes and brees on intramuscular-lipid deposition in M. longissimus dorsi of steersM Zembayashi
Meat Science|November 9, 2011
The variation in pig muscle glycolytic potential during lairage-an in-vivo studyX Fernandez, M Mågård, E Tornberg
Meat Science|November 9, 2011
The use of proteases from extreme thermophiles for meat tenderisationS A Wilson, O A Young, T Coolbear, et al.
Meat Science|November 9, 2011
The effect of boning and plant cleaning on the contamination of beef cuts in a commercial boning hallJ J Sheridan, B Lynch, D Harrington
Meat Science|November 9, 2011
Improvement of shelf-life and wholesomeness of ground beef by irradiation 1. Microbial aspectsN Lefebvre, C Thibault, R Charbonneau
Meat Science|November 9, 2011
A rapid and simple method for preparing pork with very low bacterial contaminationR H Boers, K E Dijkmann, M H Tersteeg
Meat Science|November 9, 2011
Rheological changes during isothermal holding of salted beef homogenatesP J Torley, O A Young
Meat Science|November 9, 2011
Nutrient composition of Najdi-camel meatA A Dawood, M A Alkanhal
Meat Science|November 9, 2011
Structural weakening of intramuscular connective tissue during conditioning of beefT Nishimura, A Hattori, K Takahashi
Meat Science|November 9, 2011
Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major musclesC F Carmack, C L Kastner, M E Dikeman, et al.
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