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Meat Science|November 8, 2011
National estimates of the body composition of British cattle, sheep and pigs with special reference to trends in fatness. A reviewA J Kempster, G L Cook, M Grantley-Smith
Meat Science|November 8, 2011
An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steersR W Purchas
Meat Science|November 8, 2011
Effect of water and salt content on protein solubility and water retention of meat preblendsP B Kenney, M C Hunt
Meat Science|November 8, 2011
Effect of post-mortem time and temperature on bovine intramuscular collagenJ J Wu, T R Dutson, Z L Carpenter
Meat Science|November 8, 2011
Identification of the species origin of fresh meat using an enzyme-linked immunosorbent assay procedureE K Kang'ethe, S J Jones, R L Patterson
Meat Science|November 8, 2011
Microbial aspects of protein recovery from meat industry by-productsG R Swingler, P E Naylor, R A Lawrie
Meat Science|November 8, 2011
Pressure-heat treatment of meat: Changes in myofibrillar proteins and ultrastructureJ J Macfarlane, I J McKenzie, R H Turner
Meat Science|November 8, 2011
Water distribution in porcine M. longissimus dorsi in relation to sensory propertiesS Fjelkner-Modig, E Tornberg
Meat Science|November 8, 2011
The influence of mechanically deboned meat and pH on the water-holding capacity and texture of emulsion type meat productsH H Thomsen, P Zeuthen
Meat Science|November 8, 2011
Prevention of dark-cutting (DFD) beef in penned bulls at the abattoirL Bartoš, C Franc, G Albiston, et al.
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