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Meat Science|November 8, 2011
Effect of singeing on the texture and histological appearance of pig skinE Molander
Meat Science|November 8, 2011
Methods of predicting pale, soft, exudative pork and their application in breeding programmes-A reviewW Sybesma, G Eikelenboom
Meat Science|November 8, 2011
Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcassesJ R Bendall
Meat Science|November 8, 2011
Destruction of Escherichia coli and salmonellae on mutton carcases by treatment with hot waterM G Smith, A Graham
Meat Science|November 8, 2011
Factors affecting the residual blood content of meatP D Warriss
Meat Science|November 8, 2011
The use of muscle protein solubility measurements to assess pig lean meat qualityC Lopez-Bote, P D Warriss, S N Brown
Meat Science|November 8, 2011
Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat battersS Barbut, G S Mittal
Meat Science|November 8, 2011
The role of the endomysium in the salt-induced swelling of muscle fibresP Knight, J Elsey, N Hedges
Meat Science|November 8, 2011
Comparison of some properties of beef from animals homozygous or heterozygous for muscular hypertrophyP E Bouton, P V Harris, W R Shorthose, et al.
Meat Science|November 8, 2011
Modification of the heat-setting characteristics of myosin by pressure treatmentT Suzuki, J J Macfarlane
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