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Meat Science|November 8, 2011
Prediction of water activity, a(w), in cook-soak equilibrated intermediate moisture meatsC E Webster, R M Wood, D A Ledward
Meat Science|November 8, 2011
Post-mortem spectrophotometry of pork and beef using quartz optical fibresH J Swatland
Meat Science|November 8, 2011
Heat-induced changes in the proportion of types I and III collagen in bovine Longissimus dorsiD E Burson, M C Hunt
Meat Science|November 8, 2011
Species identification of cooked meats by DNA hybridization assayK Chikuni, K Ozutsumi, T Koishikawa, et al.
Meat Science|November 8, 2011
Improvement of meat quality in pigs by beta-adrenergic blockadeP D Warriss, D Lister
Meat Science|November 8, 2011
Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stabilityM O'Keeffe, D E Hood
Meat Science|November 8, 2011
The effects of castration, preslaughter stress and zeranol implants on beef: Part 1-The texture of loin steaks from bovine malesL E Jeremiah, J A Newman, A K Tong, et al.
Meat Science|November 8, 2011
Chemical fat composition of muscles of the indigenous Nigerian pigs as influenced by age and sexA I Essien
Meat Science|November 8, 2011
Effect of post-mortem temperature on beef tendernessE Petäjä, E Kukkonen, E Puolanne
Meat Science|November 8, 2011
A comparison of the Danish MFA, Ulster and optical probes for use in pig carcass classification and gradingA J Kempster, D W Jones, A Cuthbertson
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