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Meat Science|November 8, 2011
Effect of electrical stimulation, high temperature conditions and ageing on muscle myofibrillar proteinsS A Babiker
Meat Science|November 8, 2011
Digestibility of collagenous fermented sausage in manA Laser Reuterswärd, H Andersson, N G Asp
Meat Science|November 8, 2011
Weight loss prediction during meat chillingA N Califano, A Calvelo
Meat Science|November 8, 2011
Post-mortem changes in cytoskeletal proteins of muscleO A Young, A E Graafhuis, C L Davey
Meat Science|November 8, 2011
Comparisons of patties using mixtures of ground meat from beef, pork and chevalineT V Eades, T M Moore, R G Godbee, et al.
Meat Science|November 8, 2011
Physical and sensory attributes of hot-processed and conventionally chilled hams and bellies from electrically stimulated and non-stimulated pork carcassesE L Wiley, J O Reagan, A Abu-Baker, et al.
Meat Science|November 8, 2011
The effect of swimming lambs and subsequent resting periods on the ultimate pH of meatG V Petersen
Meat Science|November 8, 2011
Electrical stunning of lambs: The effect of stunning parameters and drugs affecting blood flow and behaviour on petechial haemorrhage incidenceC E Devine, K V Gilbert, S Ellery
Meat Science|November 8, 2011
A note on the influence of rearing environment on meat quality in pigsP D Warriss, S C Kestin, J M Robinson
Meat Science|November 8, 2011
Variation among beef breeds in carcass retail value at constant carcass saleable meat content and percentage of higher priced cutsA J Kempster, G L Cook
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