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Meat Science|November 8, 2011
Bovine Longissimus dorsi muscle glycogen and color response as affected by dietary regimen and post-mortem electrical stimulation in young bullsM F Miller, H R Cross, M J Buyck, et al.Meat Science|November 8, 2011
The influence of diet and time on feed on carcass traits and qualityR K Miller, H R Cross, J D Crouse, et al.Meat Science|November 8, 2011
Usefulness of various biochemical and histochemical characteristics as indices of muscle type in lamb carcassesA Ouali, M Zabari, A Lacourt, et al.Meat Science|November 8, 2011
Dimensional changes of isolated endomysia on heatingA E Champion, P P Purslow, V C DuanceMeat Science|November 8, 2011
Action of NaCl and polyphosphates in meat processing: Responses of myofibrils to concentrated salt solutionsP Knight, N ParsonsMeat Science|November 8, 2011
Relationship between Ca(2+) release, sarcoplasmic Ca(2+), glycolysis and meat quality in halothane-sensitive and halothane-insensitive pigsK S Cheah, A M Cheah, A R Crosland, et al.Meat Science|November 8, 2011
The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pHN F GaultMeat Science|November 8, 2011
Analysis of Warner-Bratzler shear pattern with regard to myofibrillar and connective tissue components of tendernessA J MøllerMeat Science|November 8, 2011
Pressure treatment of meat: Effects on thermal transitions and shear valuesJ J Macfarlane, I J McKenzie, R H Turner, et al.Meat Science|November 8, 2011
Can muscle lysosomal enzymes affect muscle collagen post-mortem?J Kopp, C ValinPageof 871