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Meat Science|November 8, 2011
Influence of breeding systems on pH and histochemical properties of muscle fibres in porcine M. semimembranosusM L Stecchini, F Mascarello, A Falaschini
Meat Science|November 8, 2011
Variation in haem pigment concentration and colour in meat from British pigsP D Warriss, S N Brown, S J Adams, et al.
Meat Science|November 8, 2011
Effects of sugars on post-mortem glycolysis in bovine muscle minceO A Young, S M Humphrey, D J Wild
Meat Science|November 8, 2011
Moisture mobility in meat emulsion during thermal processing: Analysis of slab moisture profileG S Mittal, J L Blaisdell, F L Herum
Meat Science|November 8, 2011
Effects of electrical stimulation, followed by moderate cooling, on meat quality characteristics of veal Longissimus dorsiB Buts, M Casteels, E Claeys, et al.
Meat Science|November 8, 2011
Fatty acid profiles and lipid oxidation in beef steer muscles from different anatomical locationsK S Rhee, Y A Ziprin, G Ordonez, et al.
Meat Science|November 8, 2011
Composition of muscle fibre types and connective tissue in bovine M. semitendinosus and its relation to tendernessG K Totland, H Kryvi, E Slinde
Meat Science|November 8, 2011
Weight loss in frankfurters during thermal processingG S Mittal, J L Blaisdell
Meat Science|November 8, 2011
Rapid freezing, frozen storage and the tenderness of lambC L Davey, K J Garnett
Meat Science|November 8, 2011
Post-mortem metabolism in fresh porcine, ovine and frozen bovine muscleP Lundberg, H J Vogel, S Fabiansson, et al.
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