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Meat Science|November 9, 2011
Modelling post-mortem tenderisation-I: Texture of electrically stimulated and non-stimulated beefE Dransfield, D K Wakefield, I D Parkman
Meat Science|November 9, 2011
Effect of animal sex and size on effort when pelting lambsL G Wyborn, H L Reed, D M Duganzich
Meat Science|November 9, 2011
Microstructural manifestations of two unusual phenomena detected in experimental roast pork: A scanning and transmission electron microscopy studyP Allan-Wojtas, L M Poste
Meat Science|November 9, 2011
The use of a high pressure waterjet combined with electroimmobilization for the stunning of slaughter pigs: Some aspects of meat qualityE Lambooij, U Schatzmann
Meat Science|November 9, 2011
Objective meat quality measurements of ham: A practical classification method on the slaughterlineM D Garrido, S Bañón, J Pedauyé, et al.
Meat Science|November 9, 2011
(31)P NMR study of post mortem changes in pig muscleA Miri, A Talmant, J P Renou, et al.
Meat Science|November 9, 2011
Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loinsT C Jackson, G R Acuff, C Vanderzant, et al.
Meat Science|November 9, 2011
Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysisM C Lanari, R G Cassens, D M Schaefer, et al.
Meat Science|November 9, 2011
Growth, composition and eating quality of Longissimus dorsi from young bulls fed the β-agonist cimaterol at consecutive developmental stagesM Vestergaard, K Sejrsen, S Klastrup
Meat Science|November 9, 2011
Prediction of sensory characteristics of beef by near-infrared spectroscopyK I Hildrum, B N Nilsen, M Mielnik, et al.
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