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Meat Science|November 8, 2011
Deformation of collagenous, elastin and muscle fibres in raw meat in relation to anisotropy and length ratioJ Lepetit
Meat Science|November 8, 2011
Degradation of myofibrils from rabbit, chicken and beef by cathepsin l and lysosomal lysatesM Mikami, A H Whiting, M A Taylor, et al.
Meat Science|November 8, 2011
Solubilisation of bovine rumen and decolorisation of bovine blood by enzymic hydrolysis with alcalaseJ T Clark, L J Cutler, G M O'Meara, et al.
Meat Science|November 8, 2011
Studies of extra low voltage electrical stimulation of mature beef carcassesZ J Hawrysh, P J Shand, F H Wolfe, et al.
Meat Science|November 8, 2011
The effect of DFD classification and internal cooking temperature on certain pork muscle characteristicsP K Lewis, L Y Yakes, P R Noland, et al.
Meat Science|November 8, 2011
Macroscopic wrinkling of muscle fibres, a source of error in objective assessment of meat toughnessR W Rowe
Meat Science|November 8, 2011
Extrusion studies of mixtures containing certain meat offals: Part 2-textural propertiesP Mittal, R A Lawrie
Meat Science|November 8, 2011
Chemical and physiological aspects of pig stunning in relation to meat quality-A reviewP G van der Wal
Meat Science|November 8, 2011
Electrical stimulation, muscle tension and glycolysis in bovine SternomandibularisB B Chrystall, C E Devine
Meat Science|November 8, 2011
Studies on the meat production characteristics of Botswana goats and sheep -part III: Carcase tissue composition and distributionJ E Owen, G A Norman, C A Philbrooks, et al.
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