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Meat Science|November 9, 2011
Effects of biological source on cooking and palatability attributes of beef produced for the Japanese marketJ R Busboom, L E Jeremiah, L L Gibson, et al.
Meat Science|November 9, 2011
Effects of fattening on post-mortem pH of beef musclesA Watanabe, H Sato, E Tsuneishi, et al.
Meat Science|November 9, 2011
A Simple, rapid preparative method for isolating and purifying oxymyoglobinG R Trout, D A Gutzke
Meat Science|November 9, 2011
Effect of age, diet and sex on muscle energy metabolism and on related physicochemical traits in the rabbitA D Zotte, J Ouhayoun, R P Bini, et al.
Meat Science|November 9, 2011
Carcass composition and meat quality parameters of entire and castrate farmed blackbuck antelope (Antilope cervicapra)K B Woodford, W R Shorthose, J L Stark, et al.
Meat Science|November 9, 2011
Effect of breed on the muscle glycogen content and dark cutting incidence in stressed young bullsM C Sanz, M T Verde, T Sáez, et al.
Meat Science|November 9, 2011
Non-destructive, ultrasonic evaluation of meat quality in live Japanese Black steers from coloured images produced by a new ultrasound scannerK Ozutsumi, T Nade, H Watanabe, et al.
Meat Science|November 9, 2011
Fatty acid composition of muscle and fat tissues of Omani Jebel Akhdar goats of different sexes and weightsO Mahgoub, A J Khan, R S Al-Maqbaly, et al.
Meat Science|November 9, 2011
Effects of pH and temperature on metmyoglobin solubility in a model systemL G Zhu, M S Brewer
Meat Science|November 9, 2011
Effect of Brussels sprouts and inulin/rape seed cake on the sensory profile of pork M. longissimus dorsiL L Hansen, H Agerhem, K Rosenvold, et al.
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