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Meat Science|November 9, 2011
Effect of mixing male sex types of cattle on their meat quality and stress-related parametersA B Mohan Raj, B W Moss, D A Rice, et al.
Meat Science|November 9, 2011
Palatability of beef from bulls administered exogenous hormonesS D Shackelford, J W Savell, J D Crouse, et al.
Meat Science|November 9, 2011
The estimation of beef carcass muscle using cross-sectional area of M. longissimus dorsi at the fifth ribE R Johnson, D G Taylor, R Priyanto
Meat Science|November 9, 2011
The measurement of meat pigments by fibre-optic reflectance spectrophotometry using the Kubelka-Munk equationM Osawa
Meat Science|November 9, 2011
The effect of bruised beef addition on the quality of processed meat productsS A Rogers, L T Tan, J A Bicanic, et al.
Meat Science|November 9, 2011
Nitrite stabilization of lipids in cured porkL A Freybler, J I Gray, A Asghar, et al.
Meat Science|November 9, 2011
Tenderisation of pork as affected by degree of cold-induced shorteningP Iversen, P Henckel, L M Larsen, et al.
Meat Science|November 9, 2011
Influence of storage time on parameters of colour stability of beefF Feldhusen, A Warnatz, R Erdmann, et al.
Meat Science|November 9, 2011
Formation of oxo- and hydroxyfatty acids in irradiated chickensL Lakritz, D P Schwartz
Meat Science|November 9, 2011
Investigation of methods to detect mechanically recovered meat in meat products - III: MicroscopyK Pickering, C L Evans, K D Hargin, et al.
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