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Meat Science|November 9, 2011
Classification of pig myofibres and assessment of post-mortem glycogen depletion according to fibre type by computerized image analysisL Lefaucheur, P Buche, P Ecolan, et al.
Meat Science|November 9, 2011
Autoxidation of purified myoglobin from two bovine musclesM Renerre, M Anton, P Gatellier
Meat Science|November 9, 2011
Quantification of beef myofibrillar proteins by SDS-PAGEE Claeys, L Uytterhaegen, B Buts, et al.
Meat Science|November 9, 2011
Localization of metmyoglobin-reducing enzyme (NADH-cytochrome b(5) reductase) system components in bovine skeletal muscleK Arihara, R G Cassens, M L Greaser, et al.
Meat Science|November 9, 2011
Plasma and muscle cortisol measurements as indicators of meat quality and stress in pigsF D Shaw, G R Trout, C P McPhee
Meat Science|November 9, 2011
Effect of dietary supplementation of vitamin E on pig meat qualityK S Cheah, A M Cheah, D I Krausgrill
Meat Science|November 9, 2011
Additives in finnish sausges and other meat productsA Skrökki
Meat Science|November 9, 2011
The effect of low voltage and high voltageelectrical stimulation on pork qualityA A Taylor, L Martoccia
Meat Science|November 9, 2011
The effect of chilling, electrical stimulation and conditioning on pork eating qualityA A Taylor, G R Nute, C C Warkup
Meat Science|November 9, 2011
The influence of porcine growth hormone on muscle fibre characteristics, metabolic potential and meat qualityN Oksbjerg, J S Petersen, M T Sórensen, et al.
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