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Meat Science|November 9, 2011
Estimation of the muscle to bone ratio of the bovine pelvic limb using a morphometric methodE Laville, T Astruc, V Martin, et al.
Meat Science|November 9, 2011
Effect of electrical stimulation on post mortem biochemical characteristics and quality of Longissimus dorsi thoracis muscle from buffalo (Bubalus bubalis)G J Soares, J A Arêas
Meat Science|November 9, 2011
Quadratic relationship between early-post-mortem glycolytic rate and beef tendernessM M Pike, T P Ringkob, D D Beekman, et al.
Meat Science|November 9, 2011
'Scharrel' (free range) pigs: Carcass composition, meat quality and taste-panel studiesP G van der Wal, G Mateman, A W de Vries, et al.
Meat Science|November 9, 2011
Skeletal muscle cellularity and histochemistry in response to porcine somatotropin in finishing pigsC Rehfeldt, K Ender
Meat Science|November 9, 2011
Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured hamJ L Berdagué, N Bonnaud, S Rousset, et al.
Meat Science|November 9, 2011
1,5-glucono-δ-lactone-induced gelation of myofibrillar protein at chilled temperaturesT M Ngapo, B H Wilkinson, R Chong
Meat Science|November 9, 2011
Meat quality of cryptorchid lambs grazing either dryland or irrigated perennial pasture with some silage supplementationD L Hopkins, A S Beattie, K L Pirlot
Meat Science|November 9, 2011
Changes in lactic acid levels during thawing of lamb chopsV J Moore, S Prasad, C E Devine
Meat Science|November 9, 2011
On-line, proximate analysis of ground beef directly at a meat grinder outletT Isaksson, B N Nilsen, G Tøgersen, et al.
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