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Meat Science|November 8, 2011
Thermal inactivation of trypsin inhibitors of soybean preparations added to meatH Kozlowska, K Elkowicz, A RutkowskiMeat Science|November 8, 2011
The rôle of epimysial, perimysial and endomysial collagen in determining texture in six bovine musclesN Light, A E Champion, C Voyle, et al.Meat Science|November 8, 2011
Tenderness of major muscles from three breed-types of cattle at different times-on-feedF K McKeith, J W Savell, G C Smith, et al.Meat Science|November 8, 2011
Electron microscopic studies of artificial supramolecular structures from collagen solutionsO O Babloyan, P M Golovanova, V M GorbatovMeat Science|November 8, 2011
The use of filter paper to estimate drip loss of porcine musculatureR G Kauffman, G Eikelenboom, P G van der Wal, et al.Meat Science|November 8, 2011
Tenderization of beef with bacterial collagenaseE Allen Foegeding, D K LarickMeat Science|November 8, 2011
Muscle composition of steers treated with the β-agonist, cimaterolJ M Dawson, P J Buttery, M Gill, et al.Meat Science|November 8, 2011
Effect of vacuum-packaged frozen storage, after cooking, on the phospholipids of Hereford and BisonS M Leonard, D K LarickMeat Science|November 8, 2011
Calpains and calpastatin distribution in bovine, porcine and ovine skeletal musclesA Ouali, A TalmantMeat Science|November 8, 2011
Effect of salt on oxidative changes in pre- and post-rigor ground beefE Torres, A M Pearson, J I Gray, et al.Pageof 867