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Meat Science|November 8, 2011
Changes in solubility and enzymic activity of muscle glycogen phosphorylase in PSE-musclesC Fischer, R Hamm, K O Honikel
Meat Science|November 8, 2011
Measurement and prediction of tenderness in six beef musclesR L Joseph, J Connolly
Meat Science|November 8, 2011
Variation in the carcass characteristics of commercial British cattleA J Kempster, G Harrington
Meat Science|November 8, 2011
The bacteriological quality, fat and collagen content of minced beef at retail levelW R Hudson, T A Roberts, A R Crosland, et al.
Meat Science|November 8, 2011
Effect of dietary Vitamin E on the stability of raw and cooked porkF J Monahan, D J Buckley, J I Gray, et al.
Meat Science|November 8, 2011
Preparation and storage stability of dried salted muttonJ F Zapata, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Pressure-induced pH and length changes in muscleJ J Macfarlane, I J McKenzie, R H Turner
Meat Science|November 8, 2011
Myofibrils of cooked meat are a continuum of gap filamentsR H Locker, D J Wild
Meat Science|November 8, 2011
Utilization of black gram flour in beef sausagesS Shakoor Chaudhray, D A Ledward
Meat Science|November 8, 2011
Effect of ingredients on quantitative recovery of Salmonella in raw meat ballsD Göktan, G Tunçel
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