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Meat Science|November 9, 2011
Fatty acids in the subcutaneous adipose tissue of intensively fed SA Mutton Merino and Dorper wethersE C Webb, N H Casey, W A Van Niekerk
Meat Science|November 9, 2011
Calcium chloride in vitro effects on isolated myofibrillar proteinsG Whipple, M Koohmaraie, J R Arbona
Meat Science|November 9, 2011
Stability of haem pigments in model systems and cooked meatE Ponce, R Linforth, M Hall, et al.
Meat Science|November 9, 2011
On the water condition in pork meatM A Borisova, E F Oreshkin
Meat Science|November 9, 2011
Microbiological examination of pre-storage and post-storage intervention beefI S Blair, D A McDowell
Meat Science|November 9, 2011
Effect of chitosan in meat preservationP Darmadji, M Izumimoto
Meat Science|November 9, 2011
Influence of low dose irradiation on the quality of fresh buffalo meat stored at 0-3°CG N Naik, P Paul, S P Chawla, et al.
Meat Science|November 9, 2011
Structural changes in endomysium and perimysium during post-mortem aging of chicken Semitendinosus muscle-Contribution of structural weakening of intramuscular connective tissue to meat tenderizationA Liu, T Nishimura, K Takahashi
Meat Science|November 9, 2011
Secondary sexual development (Masculinity) of bovine males: 1. Influence on carcass composition, cutability, economic value and certain musclesT Pietersen, G G Bruwer, R T Naudé, et al.
Meat Science|November 9, 2011
Effect of dietary crude protein content on skatole concentration in boar serumR S Lin, M W Orcutt, R D Allrich, et al.
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