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Meat Science|November 8, 2011
The effect of electrical stimulation on the quality of three bovine musclesF J Smulders, G Eikelenboom, J G van Logtestijn
Meat Science|November 8, 2011
Effect of electrical stimulation on veal qualityG Eikelenboom, F J Smulders
Meat Science|November 8, 2011
The estimation of sheep carcass composition from fat and muscle thickness measurements taken by probesA J Kempster, J P Chadwick, R I Cue, et al.
Meat Science|November 8, 2011
A morphological and biochemical examination of the hydrothermal denaturation of collagenJ M Snowden, J F Weidemann
Meat Science|November 8, 2011
The nutritive value of protein isolates and fibres from meat industry by-productsG R Swingler, R J Neale, R A Lawrie
Meat Science|November 8, 2011
NMR relaxation of water protons in normal and malignant hyperthermia-susceptible pig muscleJ P Renou, J Kopp, P Gatellier, et al.
Meat Science|November 8, 2011
Effect of exercise and pre-slaughter stress on pork muscle characteristicsP K Lewis, L Y Rakes, C J Brown, et al.
Meat Science|November 8, 2011
Problems associated with commercial lamb washing in IrelandJ J Sheridan
Meat Science|November 8, 2011
Effect of low voltage electrical stimulation on the distribution of cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a corn or barley dietS A Pommier, L M Poste, G Butler
Meat Science|November 8, 2011
A note on the nature of the haematin pigments present in freeze dried and cooked beefD A Ledward
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