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Meat Science|November 8, 2011
Measurement of autolysis in beef muscle homogenatesI F Penny, R Ferguson-Pryce
Meat Science|November 8, 2011
Relationship between toughness and troponin T in conditioned beefI F Penny, E Dransfield
Meat Science|November 8, 2011
Chronological age and breed-type effects on carcass characteristics and palatability of bull beefR R Riley, G C Smith, H R Cross, et al.
Meat Science|November 8, 2011
Effect of salt on myoglobin derivatives in the sarcoplasmic extract from pre- and post-rigor beef in the presence or absence of mitochondria and microsomesA Asghar, E Torres, J I Gray, et al.
Meat Science|November 8, 2011
Comparison of EEG and ECoG for detecting cerebrocortical activity during slaughter of calvesF Bager, F D Shaw, A Tavener, et al.
Meat Science|November 8, 2011
Computerized diffractometer for measurements of sarcomere lengths in meat: An evaluation of data reduction methodsA Weber
Meat Science|November 8, 2011
Collagen content of meat carcasses of known historyJ C Casey, A R Crosland, R L Patterson
Meat Science|November 8, 2011
The reduction of boar taint in male pigs by neonatal testosterone administrationC Lopez-Bote, J Ventanas
Meat Science|November 8, 2011
Establishing microbiological surveillance programmes at slaughterlines-A new concept of meat hygieneF A Stolle
Meat Science|November 8, 2011
Ca(2+)-activated protease in stored muscleA Suzuki, Y Matsumoto, T Sato, et al.
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