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Meat Science|November 9, 2011
Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boningMelissa P Rees, Graham R Trout, Robyn D Warner
Meat Science|November 9, 2011
High and low rigor temperature effects on sheep meat tenderness and ageingCarrick E Devine, Steven R Payne, Bridget M Peachey, et al.
Meat Science|November 9, 2011
Electrical stunning of pigs: the effect of applied voltage on impedance to current flow and the operation of a fail-safe deviceS B Wotton, M O'Callaghan
Meat Science|November 9, 2011
Properties of restructured beef steaks from forage- and grain-fed cattle as affected by antioxidant and flavoring agentsD Reverte, Y L Xiong, W G Moody
Meat Science|November 9, 2011
Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative porkM W Schilling, L E Mink, P S Gochenour, et al.
Meat Science|November 9, 2011
Meat quality in male fallow deer (Dama dama): effects of age and supplementary feedingL A Volpelli, R Valusso, M Morgante, et al.
Meat Science|November 9, 2011
Sensitive and semi-quantitative TaqMan™ real-time polymerase chain reaction systems for the detection of beef (Bos taurus) and the detection of the family Mammalia in food and feedPeter D Brodmann, Dominik Moor
Meat Science|November 9, 2011
Effect of antimicrobial proteins from porcine leukocytes on Staphylococcus aureus and Escherichia coli in comminuted meatsFeng-Sheng Wang
Meat Science|November 9, 2011
High temperature reduction of metmyoglobin in aqueous muscle extractsH M Osborn, H Brown, J B Adams, et al.
Meat Science|November 9, 2011
Concentrations of oxysterols in meat and meat products from pigs fed diets differing in the type of fat (palm oil or soybean oil) and vitamin E concentrationsK Eder, G Müller, H Kluge, et al.
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