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Meat Science|November 9, 2011
Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditionsB C Bowker, A L Grant, D R Swartz, et al.
Meat Science|November 9, 2011
Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat qualityA C Enfält, K Lundström, I Hansson, et al.
Meat Science|November 9, 2011
The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meatJ Guidera, J P Kerry, D J Buckley, et al.
Meat Science|November 9, 2011
Quality and bacteriological consequences of beef carcass spray-chilling: Effects of spray duration and boxed beef storage temperatureG G Greer, S D Jones
Meat Science|November 9, 2011
Production and partial characterization of monoclonal antibodies specific to cooked poultry meatS C Sheu, Y H Hsieh
Meat Science|November 9, 2011
A potential mechanism by which α-Tocopherol maintains oxymyoglobin pigment through cytochrome b(5) mediated reductionM P Lynch, C Faustman, W K Chan, et al.
Meat Science|November 9, 2011
Cryoprotectants for frozen red meatsA Tomaniak, I Tyszkiewicz, J Komosa
Meat Science|November 9, 2011
Effect of preslaughter handling on muscle glycogen level and selected meat quality traits in beefR Lahucky, O Palanska, J Mojto, et al.
Meat Science|November 9, 2011
The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosinD L Hopkins, J M Thompson
Meat Science|November 9, 2011
Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loinsJ K Apple, J R Davis, L K Rakes, et al.
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