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Meat Science|November 9, 2011
Rheological parameters as predictors of protein functionality: A model study using myofibrils of different fibre-type compositionB Egelandsdal, B Martinsen, K Autio
Meat Science|November 9, 2011
Structural weakening of intramuscular connective tissue during post mortem ageing of chicken Semitendinosus muscleA Liu, T Nishimura, K Takahashi
Meat Science|November 9, 2011
Microbial growth and biochemical changes on naturally contaminated chilled-beef subcutaneous adipose tissue stored aerobicallyJ A Lasta, N Pensel, M Masana, et al.
Meat Science|November 9, 2011
A probe to measure GR in lamb carcasses at chain speedD L Hopkins, M A Anderson, J E Morgan, et al.
Meat Science|November 9, 2011
The effects of spray-chilling on carcass mass loss and surface associated bacteriologyP E Strydom, E M Buys
Meat Science|November 9, 2011
Physico-chemical and processing quality of porcine M. longissimus dorsi frozen at different temperaturesR Sakata, T Oshida, H Morita, et al.
Meat Science|November 9, 2011
Improving pork quality by electricalstimulation or pelvic suspension ofcarcassesA A Taylor, A M Perry, C C Warkup
Meat Science|November 9, 2011
Measuring water-holding capacity in pork musculature with a tensiometerB C Kim, R G Kauffman, J M Norman, et al.
Meat Science|November 9, 2011
Post-weaning evolution of muscle energy metabolism and related physico-chemical traits in the rabbitA Dalle Zotte, J Ouhayoun
Meat Science|November 9, 2011
Meat composition in genetically selected a control cattle from a serial slaughter experimentC A Morris, A H Kirton, B W Hogg, et al.
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