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Meat Science|November 9, 2011
The effects of ante-mortem feed and water withdrawal, ante-mortem electrolyte supplementation, and post-mortem electrical stimulation on the palatability and consumer acceptance of bull beef after ageing (6 days at 1°C)L E Jeremiah, A L Schaefer, L L Gibson
Meat Science|November 9, 2011
Effect of pre-scalding brushing on contamination level of pork carcasses during the slaughtering processM Rahkio, H Korkeala, I Sippola, et al.
Meat Science|November 9, 2011
The influence of mincing and temperature of storage on the oxidation of pork back fat and its effect on water- and fat-binding in finely comminuted battersI Bloukas, K O Honikel
Meat Science|November 9, 2011
Pressure-induced conversion of α-connectin to β-connectinK Kim, Y Ikeuchi, A Suzuki
Meat Science|November 9, 2011
Effects of gamma irradiation on the distribution of calcium ions in grass shrimp (Phenaeus monodon F.) muscleJ S Yang, F S Perng
Meat Science|November 9, 2011
Differences of post-mortem ATP turnover in skeletal muscle of normal and heterozygote malignant-hyperthermia pigs: Comparison of (31)P-NMR and analytical biochemical measurementsB Moesgaard, B Quistorff, V G Christensen, et al.
Meat Science|November 9, 2011
Comparison of some components of pigs kept in natural (free-range) and large-scale conditionsE Dworschák, E Barna, A Gergely, et al.
Meat Science|November 9, 2011
Relationship between USDA and Japanese beef gradesJ J Harris, D K Lunt, J W Savell, et al.
Meat Science|November 9, 2011
Sugar-beet pulp as an alternative ingredient of barley in rabbit diets and its effect on rabbit meatA Cobos, L de la Hoz, M I Cambero, et al.
Meat Science|November 9, 2011
Pig slaughtering procedures: Head-to-back stunningS B Wotton, M H Anil, P E Whittington, et al.
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