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Meat Science|November 8, 2011
Effects of 2-Hz and 60-Hz electrical stimulation on the microstructure of beefG Takahashi, S M Wang, J V Lochner, et al.
Meat Science|November 8, 2011
Measurement of effective diffusivities of ionic and non-ionic solutes through beef and pork muscles using a diffusion cellG Djelveh, J B Gros
Meat Science|November 8, 2011
Influence of porcine stress on blood composition and early post-mortem meat quality in pigs of different halothane genotypesM Honkavaara
Meat Science|November 8, 2011
Use of haemoglobin in foods-A reviewJ Wismer-Pedersen
Meat Science|November 8, 2011
Effects of pork muscle quality on bacterial growth and retail case lifeG Gordon Greer, A C Murray
Meat Science|November 8, 2011
The use of video image analysis for quantitative measurement of visible fat and lean in meat: Part 3- lipid content variation in commercial processing beef and its prediction by image analysisP B Newman
Meat Science|November 8, 2011
Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part 1-histological changes in muscle frozen at -10, -22, -33, -78, -115 and -196°CS Rahelić, S Puač, A H Gawwad
Meat Science|November 8, 2011
Lipid and haemoprotein oxidation in meat emulsionsM M Verma, V Paranjape, D A Ledward
Meat Science|November 8, 2011
The similarities between the activities of the calcium activated sarcoplasmic factor and the kinase activating factor from rabbit skeletal muscleG J Seperich, J F Price
Meat Science|November 8, 2011
Acceptability and storage stability of pork products with increased levels of polyunsaturated fatty acidsJ H Houben, B Krol
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