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Meat Science|November 9, 2011
Effects of age on fatty acid composition of the hump and abdomen depot fats of the Arabian camel (Camelus dromedarius)I T Kadim, O Mahgoub, R S Al-Maqbaly, et al.
Meat Science|November 9, 2011
Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oilÍ Yılmaz, O Simşek, M Işıklı
Meat Science|November 9, 2011
Preservative effect of combinations of acetic acid with lactic or propionic acid on buffalo meat stored at refrigeration temperatureA N Surve, A T Sherikar, K N Bhilegaonkar, et al.
Meat Science|November 9, 2011
Dietary energy and protein effects on partitioning of carcass components in beef cattleM B Solomon, T H Elsasser
Meat Science|November 9, 2011
Muscle proteinases and meat agingM Koohmaraie
Meat Science|November 9, 2011
Impact of animal husbandry and slaughter technologies on microbial contamination of meat: Monitoring and controlJ H Huis In 't Veld, R W Mulder, J M Snijders
Meat Science|November 9, 2011
Mechanical properties of meatJ Lepetit, J Culioli
Meat Science|November 9, 2011
The effects of porcine somatotropin on muscle fibre morphology and meat quality of pigs of known stress susceptibilityJ L Aalhus, D R Best, F Costello, et al.
Meat Science|November 9, 2011
Early post-mortem conditions and the calpain/calpastatin system in relation to tenderness of double-muscled beefD Steen, E Claeys, L Uytterhaegen, et al.
Meat Science|November 9, 2011
Use of linear measurements of m. longissimus to predict the muscle content of beef carcassesE R Johnson, D A Baker
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