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Meat Science|November 8, 2011
Effect of delay time before chilling on toughness in pork with high or low initial pHA J Møller, T Vestergaard
Meat Science|November 8, 2011
Clinical biochemistry and pathology of mature beef cattle following ante-mortem intravenous administration of a commercial papain preparationR Bradley, D T O'Toole, D E Wells, et al.
Meat Science|November 8, 2011
Mineral composition of lamb carcasses from the United States and New ZealandK C Lin, H R Cross, H K Johnson, et al.
Meat Science|November 8, 2011
Calcium transport by bovine skeletal-muscle mitochondria and its relationship to post-mortem muscleJ R Mickelson
Meat Science|November 8, 2011
The use of video image analysis for quantitative measurement of visible fat and lean in meat: Part 4- application of image analysis measurement techniques to minced meatsP B Newman
Meat Science|November 8, 2011
Anoxic storage of fresh beef. 1: Nitrogen and carbon dioxide storage atmospheresM O'Keeffe, D E Hood
Meat Science|November 8, 2011
Identification and ecology of salt-requiring vibrio associated with cured meatsG A Gardner
Meat Science|November 8, 2011
A review of the relationships of pH with physical aspects of pork qualityJ R Bendall, H J Swatland
Meat Science|November 8, 2011
Studies on the Criollo goat of Northern Mexico: Part 2-Physical and chemical characteristics of the musculatureF A Nuñez Gonzalez, J E Owen, M T Arias Cereceres
Meat Science|November 8, 2011
Effect of modified gas atmosphere packaging after dip treatment on myoglobin and lipid oxidation of beef steaksT Okayama
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