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Meat Science|November 8, 2011
The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperaturesJ R Bendall, D J RestallMeat Science|November 8, 2011
Structural and palatability relationships in frozen ground beef patties as a function of freezing treatments and product formulationR P Nusbaum, J G Sebranek, D G Topel, et al.Meat Science|November 8, 2011
Fibre optic probe measurements in landrace pigs of different halothane phenotypesG Eikelenboom, L Nanni CostaMeat Science|November 8, 2011
The tenderising effect of electrical stimulation of beef carcassesA R George, J R Bendall, R C JonesMeat Science|November 8, 2011
The effects of withholding feed and water on carcass shrinkage and meat quality in beef cattleS D Jones, A L Schaefer, W M Robertson, et al.Meat Science|November 8, 2011
Cutability comparisons of Charolais crossbred bulls and steersD M Stiffler, C L Griffin, G C Smith, et al.Meat Science|November 8, 2011
Effects of altered carcass suspension during rigor mortis on tenderness of pork loinA J Møller, T VestergaardMeat Science|November 8, 2011
Colour stability of bovine Longissimus and Psoas major muscle as affected by electrical stimulation and hot boningR L van Laack, F J SmuldersMeat Science|November 8, 2011
Microbiological characteristics of pork chops and ground pork from swine fed a high monosaturated fat dietG R Acuff, L M Lucia, L E Lepage, et al.Meat Science|November 8, 2011
Enzyme levels in raw meat after low dose ionizing radiation and extended refrigerated storageL Lakritz, G MaerkerPageof 867