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Meat Science|November 8, 2011
Sensitivity to ionic strength of MgCa-enhanced ATPase activity as an index of myofibrillar ageing in beefA Ouali
Meat Science|November 8, 2011
Utilization of chickpea flour in sausagesM M Verma, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
The biochemical basis of fibre types in bovine muscleO A Young
Meat Science|November 8, 2011
A note on the reduction in the iron content of meat in relation to iron deficiencyS A Jenkins
Meat Science|November 8, 2011
The influence of fibre-type composition and associated biochemical characteristics on the acid buffering capacities of several beef musclesM V Rao, N F Gault
Meat Science|November 8, 2011
Alternative methods of pig chillingA Gigiel, F Butler, B Hudson
Meat Science|November 8, 2011
A comparison between tensile and shear adhesive strength of meat-myosin junctionsS M Donnelly, P P Purslow
Meat Science|November 8, 2011
Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bullsJ W Savell, F K McKeith, C E Murphey, et al.
Meat Science|November 8, 2011
Electrical stunning of sheepE Lambooy
Meat Science|November 8, 2011
Electrical stimulation of ante-mortem stressed beefT R Dutson, J W Savell, G C Smith
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