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Meat Science|November 8, 2011
The surface active properties of myosin and its proteolytic fragmentsE O'Neill, D M Mulvihill, P A MorrisseyMeat Science|November 8, 2011
Reaction of nitrite with ascorbic acid and its significant role in nitrite-cured foodK Izumi, R G Cassens, M L GreaserMeat Science|November 8, 2011
Effects of low-frequency electrical stimulation on beef tendernessG Takahashi, J V Lochnert, B B MarshMeat Science|November 8, 2011
Muscle fibre deformation: rigor extensibility of raw bovine muscleR W RoweMeat Science|November 8, 2011
Electroencephalographic studies of stunning and slaughter of sheep and calves: Part 1-The onset of permanent insensibility in sheep during slaughterJ C Newhook, D K BlackmoreMeat Science|November 8, 2011
The effect of temperature and ultimate pH on the increase in meat toughness resulting from restraint during cookingP E Bouton, P V Harris, W R ShorthoseMeat Science|November 8, 2011
The use of electronic grading probes for the objective assessment of PSE and DFD in pork carcassesA Fortin, D P RaymondMeat Science|November 8, 2011
Estimating beef carcass composition using the speed of ultrasoundC A Miles, A V Fisher, G A Fursey, et al.Meat Science|November 8, 2011
Post-mortem evolution of rheological properties of the myofibrillar structureJ Lepetit, P Salé, A OualiMeat Science|November 8, 2011
Effect of zeranol on bull muscle fibre compositionO A Young, D M Foote, J J BassPageof 871