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Meat Science|November 8, 2011
An assessment of the effects of an alternative method of carcass suspension and conditioning on the tenderness of beefA O Fapohunda, A Okubanjo
Meat Science|November 8, 2011
Pork carcass grading: A comparison of the New Zealand Hennessy Grading Probe and the Danish Fat-O-MeaterA Fortin, S D Jones, C R Haworth
Meat Science|November 8, 2011
Use of histidine dipeptides to estimate the proportion of pig meat in processed meatsP R Carnegie, M G Collins, M Z Ilic
Meat Science|November 8, 2011
Double-antibody ELISA for detection of trace amounts of pig meat in raw meat mixturesS J Jones, R L Patterson
Meat Science|November 8, 2011
Nutritional evaluation of sausages containing chick pea flour (Cicer arietinum)M M Verma, R J Neale, D A Ledward
Meat Science|November 8, 2011
Comparison of methods for measuring sarcomere length in beef semitendinosus muscleH R Cross, R L West, T R Dutson
Meat Science|November 8, 2011
Anoxic storage of fresh beef. 2: Colour stability and weight lossM O'Keeffe, D E Hood
Meat Science|November 8, 2011
Odor thresholds of the C(19)-Δ(16)-steroids responsible for boar odor in porkR I Brooks, A M Pearson
Meat Science|November 8, 2011
Separation of vertebral epiphyses in bovine carcasesM Cooke
Meat Science|November 8, 2011
Occurrence of giant fibers in muscles from wild pigs native to the United StatesM B Solomon, J S Eastridge
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