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Meat Science|November 8, 2011
Effect of conditioning and carcass posture on eating quality of mutton from old Bannur ewesN P Dani, N S Mahendrakar, D Rajalakshmi, et al.Meat Science|November 8, 2011
Feeder cattle frame size, muscle thickness and subsequent beef carcass characteristicsJ D Tatum, G C Smith, C E Murphey, et al.Meat Science|November 8, 2011
Electroencephalographic studies of stunning and slaughter of sheep and calves-part 2: The onset of permanent insensibility in calves during slaughterJ C Newhook, D K BlackmoreMeat Science|November 8, 2011
A comparison of the meat properties of pasture-fed steers, heifers, pregnant heifers and spayed heifersP E Bouton, P V Harris, W R Shorthose, et al.Meat Science|November 8, 2011
Electron microscopy of bovine muscle: II-The effects of heat denaturation on post rigor sarcolemma and endomysiumR W RoweMeat Science|November 8, 2011
Comparison of some properties of meat from normal steers and steers heterozygous for muscular hypertrophyP E Bouton, P V Harris, W R Shorthose, et al.Meat Science|November 8, 2011
Effect of restraint on the thermal transitions of tendonJ J Macfarlane, M B SmithMeat Science|November 8, 2011
Effects of early-postmortem glycolytic rate on beef tendernessB B Marsh, T P Ringkob, R L Russell, et al.Meat Science|November 8, 2011
Physiological basis of CO(2) inhibition of a meat spoilage bacterium, Pseudomonas fluorescensK H Tan, C O GillMeat Science|November 8, 2011
Some aspects of the effectiveness of stunning in sheep by the captive boltE LambooyPageof 867