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Meat Science|November 9, 2011
Effects of live animal performance and hemoglobin level on special-fed veal carcass characteristicsL L Wilson, C L Egan, W R Henning, et al.
Meat Science|November 9, 2011
Definition of the optimal freezing rate-2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing ratesL Petrović, R Grujić, M Petrović
Meat Science|November 9, 2011
Evaluation of halothane sensitivity and prediction of post-mortem muscle metabolism in pigs from a muscle biopsy using (31)P NMR spectroscopyR Lahucky, J Mojto, J Poltarsky, et al.
Meat Science|November 9, 2011
The effect of spices and manganese on meat starter culture activityM J Coventry, M W Hickey
Meat Science|November 9, 2011
A rapid method of oxymyoglobin purificationP Gatellier, M Anton, M Renerre
Meat Science|November 9, 2011
Welfare of calves - 2. Increase in vertebral artery blood flow following exsanguination by neck sticking and evaluation of chest sticking as an alternative slaughter methodM H Anil, J L McKinstry, N G Gregory, et al.
Meat Science|November 9, 2011
Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part I. Chemical and bacteriological dataL H Stahnke
Meat Science|November 9, 2011
Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part III. Sensory evaluationL H Stahnke
Meat Science|November 9, 2011
Effect of gamma radiation on levels of α-tocopherol in red meats and turkeyL Lakritz, J B Fox, J Hampson, et al.
Meat Science|November 9, 2011
Impact of salt, phosphate and temperature on the effect of a transglutaminase (F XIIIa) on the texture of restructured meatG S Nielsen, B R Petersen, A J Møller
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