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Meat Science|November 8, 2011
Performance, carcass and palatability characteristics of Longhorn and other types of cattleN J Adams, G C Smith, Z L CarpenterMeat Science|November 8, 2011
The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulationD A Ledward, R F Dickinson, V H Powell, et al.Meat Science|November 8, 2011
Compositional and enzymatic characteristics of the Longissimus Dorsi muscle from large white, halothane-positive and halothane-negative pietrain, and hampshire pigsG Monin, A Talmant, D Laborde, et al.Meat Science|November 8, 2011
The detection and partial characterization of horse muscle soluble proteins by imnmnoelectrophoresis in agarose gelsC Casa, J Tormo, P E Hernandez, et al.Meat Science|November 8, 2011
The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. SemitendinosusP P PurslowMeat Science|November 8, 2011
Effect of a β-agonist on meat quality and myofibrillar protein fragmentation in bullsL O Fiems, B Buts, C V Boucqué, et al.Meat Science|November 8, 2011
Effect of tray liners on the drip loss of lamb chops during retail displayV J MooreMeat Science|November 8, 2011
Anatomical and joint dissection studies of tissue weight distribution in buffalo bulls and cows: Part 1-Distribution of muscle and boneO Y Abdallah, M Mahallawi, M G LatifMeat Science|November 8, 2011
Protein hydrolysates from meat industry by-productsJ D Webster, D A Ledward, R A LawrieMeat Science|November 8, 2011
Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beefK KrzywickiPageof 867