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Meat Science|November 9, 2011
Effects of Kramer-shear-press-test conditions on the shear properties of beef productsM Zhang, G S Mittal
Meat Science|November 9, 2011
The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lambM M Farouk, J F Price
Meat Science|November 9, 2011
Composition of minced meat part A: MethodsA Skrökki, O Hormi
Meat Science|November 9, 2011
The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted battersI Bloukas, K O Honikel
Meat Science|November 9, 2011
A technique for muscle biopsy sampling on pigs to assess intramuscular fatH Villé, G Maes, R Geers, et al.
Meat Science|November 9, 2011
Glycogen content, buffering capacity and resting pH in live muscles of pigs of different halothane genotypes (a pilot project)P Henckel, P F Jørgensen, P Jensen
Meat Science|November 9, 2011
Effects of ultrarapid chilling and ageing on length of sarcomeres, and tenderness of porkF Feldhusen, M Kühne
Meat Science|November 9, 2011
A note on the use of subjective methods for assessing pig meat quality on the slaughterlineS N Brown
Meat Science|November 9, 2011
Effects of Postmortem time of calcium chloride injection on beef tenderness and drip, cooking, and total lossS J Boleman, S L Boleman, T D Bidner, et al.
Meat Science|November 9, 2011
Physical and sensory characteristics of Najdi-camel meatA A Dawood
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