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Meat Science|November 8, 2011
Osmotic properties of post-rigor beef muscleR J Winger, C G Pope
Meat Science|November 8, 2011
The properties of connective tissue membrane and pig skin as raw materials for cooked sausageE Puolanne, M Ruusunen
Meat Science|November 8, 2011
Muscle glycogen: Comparison of iodine binding and enzyme digestion assays and application to meat samplesC E Dreiling, D E Brown, L Casale, et al.
Meat Science|November 8, 2011
Effect of diet on animal performance, lipid composition of subcutaneous adipose and liver tissue of beef cattleN Hidiroglou, L R McDowell, D D Johnson
Meat Science|November 8, 2011
Differentiation of raw meat from phylogenically related species by enzyme-linked immunosorbent assayR M Patterson, T L Spencer
Meat Science|November 8, 2011
Investigation of the levels of N(τ)-Methylhistidine in a range of beef cuts and offalsA D Jones, A C Homan, D J Favell, et al.
Meat Science|November 8, 2011
The influence of the collagen fibre network of muscle on the compliance and tensile strength of muscle samples subjected to loads at right angles to the muscle fibre axisR W Rowe
Meat Science|November 8, 2011
Structural changes developing with rigor that facilitate bacterial invasion of muscle tissueC O Gill, N G Leet, N Penney
Meat Science|November 8, 2011
Variation in light scattering and water-holding capacity along the porcine Longissimus dorsi muscleK Lundström, G Malmfors
Meat Science|November 8, 2011
The effect of high and low voltage electrical stimulation on beef qualityG Eikelenboom, F J Smulders, H Rudérus
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