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Meat Science|November 9, 2011
Effects of high pressure treatment on Mg-enhanced ATPase activity of rabbit myofibrilsT Nishiwaki, Y Ikeuchi, A Suzuki
Meat Science|November 9, 2011
Meat quality in pigs subjected to minimal preslaughter stressS N Brown, P D Warriss, G R Nute, et al.
Meat Science|November 9, 2011
Effect of comminution method and raw binder system in restructured beefJ A Boles, P J Shand
Meat Science|November 9, 2011
Lipid characteristics associated with oxidative and glycolytic fibres in rabbit musclesC Alasnier, H Rémignon, G Gandemer
Meat Science|November 9, 2011
Predicting variability of ageing and toughness in beef M. Longissimus lumborum et thoracisF Zamora, E Debiton, J Lepetit, et al.
Meat Science|November 9, 2011
Changes affecting the Longissimus dorsi, Triceps brachii caput longum and Rectus femoris muscles of young Friesian bulls during meat ageingF Bruas-Reignier, J Brun-Bellut
Meat Science|November 9, 2011
Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypesP Fisher, F D Mellett, L C Hoffman
Meat Science|November 9, 2011
The relative effect of dietary energy density on repleted and resting muscle glycogen concentrationsK Immonen, D M Schaefer, E Puolanne, et al.
Meat Science|November 9, 2011
Thermal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimiA A Nowsad, S Kanoh, E Niwa
Meat Science|November 9, 2011
Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tendernessM Vestergaard, M Therkildsen, P Henckel, et al.
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