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Meat Science|April 1, 2011
Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pHD L Hopkins, E S Toohey, T A Lamb, et al.
Meat Science|April 1, 2011
Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meatB M Naveena, M Kiran, K Sudhakar Reddy, et al.
Meat Science|April 1, 2011
A note on water quality associated with slaughter premises in BangladeshN G Gregory, M R Alam, M M Rahman, et al.
Meat Science|April 2, 2011
Variability of the lipolytic activity in Yarrowia lipolytica strains in pork fatFrancesca Patrignani, Lucia Vannini, Fausto Gardini, et al.
Meat Science|April 2, 2011
Investigation on interferon alpha-inducible protein 6 (IFI6) gene as a candidate for meat and carcass quality in pigA Kayan, M J Uddin, M U Cinar, et al.
Meat Science|April 5, 2011
Effect of the molecular weight and concentration of chitosan in pork model burgersE Sayas-Barberá, J Quesada, E Sánchez-Zapata, et al.
Meat Science|April 22, 2011
Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processesRenata S Filgueras, Philippe Gatellier, Claude Ferreira, et al.
Meat Science|June 4, 2011
On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopyJ P Wold, M O'Farrell, M Høy, et al.
Meat Science|June 4, 2011
Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigsY K Kang, Y M Choi, S H Lee, et al.
Meat Science|July 26, 2011
Effect of sunflower cake supplementation on meat quality of indigenous goat genotypes of South AfricaN M Xazela, M Chimonyo, V Muchenje, et al.
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