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Meat Science|November 9, 2011
Comparative action of cathepsins B and L on intramuscular collagen as assessed by differential scanning calorimetryJ Beltrán, M Bonnet, A Ouali
Meat Science|November 9, 2011
Use of electronic probes for classifying lamb carcassesA H Kirton, G J Mercer, D M Duganzich, et al.
Meat Science|November 9, 2011
Basic chemical characteristics of fresh, non-packed and vacuum-packed sheep-tail and tail-fat stored frozen for different periodsM Unsal, H Y Gökalp, S Nas
Meat Science|November 9, 2011
Optimum conditions for beef carcass chillingP Mallikarjunan, G S Mittal
Meat Science|November 9, 2011
Grinding as a method of meat texture evaluationA T Kenmegne Kamdem, J Hardy
Meat Science|November 9, 2011
Effectson carcass weight and meat quality of pigs dehaired by scalding or singering post-mortemG Monin, A Talmant, P Aillery, et al.
Meat Science|November 9, 2011
Changes in sugars during storage of sausagesR Mendiolea, I Guerrero, A J Taylor
Meat Science|November 9, 2011
The effects of residual oxygen concentration and temperature on the degradation of the colour of beef packaged under oxygen-depleted atmospheresC O Gill, J C McGinnis
Meat Science|November 9, 2011
Inter-animal variation in the biological characteristics of muscle tissue in male limousin cattleC Jurie, J Robelin, B Picard, et al.
Meat Science|November 9, 2011
Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and agingI Jaime, J A Beltrán, P Ceña, et al.
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