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Meat Science|November 8, 2011
Collagen fibrils of the perimysium and endomysium of sheep semitendinosus muscleR W RoweMeat Science|November 8, 2011
Yield point in raw beef muscle. The effects of ageing, rigor temperature and stretchR H Locker, D J WildMeat Science|November 8, 2011
Anatomical and joint dissection studies of tissue weight distribution in buffalo bulls and cows: Part 2-Fat partition and distributionO Y Abdallah, S F Husseini, M G LatifMeat Science|November 8, 2011
Relationships between bacon grade schedules and carcass characteristicsA J Kempster, A S MonkMeat Science|November 8, 2011
Phospholipase A(2) activity, calmodulin, Ca(2+) and meat quality in young and adult halothane-sensitive and halothane-insensitive British Landrace pigsK S Cheah, A M Cheah, J C WaringMeat Science|November 8, 2011
An immunological method to assess protein degradation in post-mortem muscleE Bandman, D ZdanisMeat Science|November 8, 2011
Pig carcass classification in the 65-190 kilogram range using the Danish fat-o-meat'erR Chizzolini, A Badiani, T Bettati, et al.Meat Science|November 8, 2011
The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxideC O Gill, N PenneyMeat Science|November 8, 2011
Hygienic aspects of porcine gulletsP G Bijker, D A Mossel, J G van LogtestijnMeat Science|November 8, 2011
M-line protein: Presence of two non-equivalent high molecular weight componentsM A Porzio, A M Pearson, D P CornforthPageof 871