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Meat Science|November 8, 2011
Proteinase (Cathepsin B, D, L and Calpains) levels and conditioning rates in normal, electrically stimulated and high-ultimate-pH chicken muscleD J Etherington, M A Taylor, D K Wakefield, et al.
Meat Science|November 8, 2011
The influence of varying degrees of adhesion as determined by mechanical tests on the sensory and consumer acceptance of a meat productA W Savage, S M Donnelly, P D Jolley, et al.
Meat Science|November 8, 2011
Characteristics of pork products from swine fed a high monounsaturated fat diet: Part 3-A high-fat cured productY A Ziprin, K S Rhee, T L Davidson
Meat Science|November 8, 2011
Generalization of a method for the characterization of quick frozen beefR H Mascheroni
Meat Science|November 8, 2011
Effects of temperature and storage duration on the microflora, physicochemical and sensory changes of vacuum- or nitrogen-packed porkB H Lee, R E Simard, L C Laleye, et al.
Meat Science|November 8, 2011
A comparison of alternative methods for predicting the carcass composition of crossbred lambs of different breeds and crossesA J Kempster, D W Jones, B T Wolf
Meat Science|November 8, 2011
Hot cutting of goat carcasses following early post-mortem high temperature ageingS A Babiker, A Bello
Meat Science|November 8, 2011
Determination of pH in meatH Korkeala, O Mäki-Petäys, T Alanko, et al.
Meat Science|November 8, 2011
Carbon-13 and proton NMR studies of post-mortem metabolism in bovine musclesP Lundberg, H J Vogel, H Rudérus
Meat Science|November 8, 2011
Effect of post-mortem conditioning of ewe carcasses on instrumental texture profile of cooked thigh musclesN S Mahendrakar, N P Dani, B S Ramesh, et al.
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