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Meat Science|November 8, 2011
Effect of frozen storage on the structure and enzymatic activities of myofibrillar proteins of rabbit skeletal muscleJ O Kang, T Ito, T FukazawaMeat Science|November 8, 2011
The effects of alkaline hydrogen peroxide treatment on the nutritional value of tripeG R Skurray, D L PerrymanMeat Science|November 8, 2011
Shortening and tenderness of pre-rigor heated beef: Part 2 - Effect of heating rate on muscles of electrically stimulated carcassesH A Abugroun, J C Forrest, E D Aberle, et al.Meat Science|November 8, 2011
Accelerated production of dry cured hamsN G Marriott, P P Graham, C K Shaffer, et al.Meat Science|November 8, 2011
Determination of the extent of heat treatment in canned hams by use of the phosphatase testL Körmendy, E Rékasi, I FetterMeat Science|November 8, 2011
Influence of delayed bleeding on sensory characteristics of beefJ C Williams, R J Vimini, R A Field, et al.Meat Science|November 8, 2011
Studies on the Criollo goat of Northern Mexico: Part 1 - The effects of body weight on body components and carcass developmentJ E Owen, M T Arias Cereceres, J A Garcia Macias, et al.Meat Science|November 8, 2011
Comparative action of cathepsins D, B, H, L and of a new lysosomal cysteine proteinase on rabbit myofibrilsA Ouali, N Garrel, A Obled, et al.Meat Science|November 8, 2011
Comparison of ultrasonic measurement of backfat depth on live pigs and carcases with a digital recording instrumentE B Greer, T W Lowe, L R GilesMeat Science|November 8, 2011
Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part 2-ultrastructure of muscles frozen at -10, -22, -33, -78 and -115°CS Rahelić, A H Gawwad, S PuačPageof 867