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Meat Science|November 8, 2011
A national survey of the weight loss in pig carcasses between slaughter and 24 hours post mortemA J Kempster, A Cuthbertson, R J Smith
Meat Science|November 8, 2011
Proteolytic degradation of connectin, a high molecular weight myofibrillar protein, during heating of meatN L King, L Kurth, W R Shorthose
Meat Science|November 8, 2011
Humectants improve myosin extractability and water activity of raw, cured intermediate moisture meatsMichio Muguruma, Teruhiro Nishimura, Raizaburo Umetsu, et al.
Meat Science|November 8, 2011
Meat production characteristics of Egyptian Baladi and Angora goatsM G Latif, M M Abdelsalam, N M Abd El-Aziz
Meat Science|November 8, 2011
Post-slaughter influences on the formation of metyyoglobin in beef musclesD A Ledward
Meat Science|November 8, 2011
Variations in the levels of 3-methyl-l-histidine of the myosins within the bovine carcassW J White, R A Lawrie
Meat Science|November 8, 2011
Effect of added water, sodium erythorbate and storage time on the functional properties of prerigor beef preblends in a model systemA Abu-Bakar, J O Reagan, J A Carpenter, et al.
Meat Science|November 8, 2011
Note on the effect of ageing on the neutral salt and acid soluble collagen from the intramuscular connective tissue of various speciesR Chizzolini, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Relative role of catalysts and reductants in the formation of metmyoglobin in aerobically stored beefD A Ledward, C G Smith, H M Clarke, et al.
Meat Science|November 8, 2011
Effect of sex grouping during growth on 5α-androstenone development in boars at three commercial slaughter weightsR L Patterson, A L Lightfoot
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