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Meat Science|November 8, 2011
Ante-mortem detection of PSE and DFD by infrared thermography of pigs before stunningC Gariepy, J Amiot, S Nadai
Meat Science|November 8, 2011
Thermal transition of collagen in ovine connective tissuesN L King
Meat Science|November 8, 2011
The relationships between initial pH, reflectance and exudation in pig muscleP D Warriss, S N Brown
Meat Science|November 8, 2011
Post-mortem changes of connectin in chicken skeletal muscleA Suzuki, T Sawaki, M Hosaka, et al.
Meat Science|November 8, 2011
Glycogen depletion patterns in myofibres of cattle during stressA Lacourt, P V Tarrant
Meat Science|November 8, 2011
A microbiological survey of fresh meat in the supermarket trade. Part 2: beef retail cutsG L Nortjé, L Nel, E Jordaan, et al.
Meat Science|November 8, 2011
Immediate effects of ionizing radiation on the structure of unfrozen bovine muscle tissueL Lakritz, R J Carroll, R K Jenkins, et al.
Meat Science|November 8, 2011
Feedlot performance and carcass evaluation of heifers fed finishing diets as weanling calves or as yearlingsD K Lunt, L E Orme
Meat Science|November 8, 2011
Tensile strength and the tenderness of beef sternomandibularis muscleC L Davey, K V Gilbert
Meat Science|November 8, 2011
Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibrilR H Locker, D J Wild
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