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Meat Science|November 8, 2011
Vasopressin and oxytocin in plasma of veal calves, sheep and pigs after high voltage electrical stunningE Lambooy, W B Mens, T B van Wimersma Greidanus
Meat Science|November 8, 2011
Comparison of M. longissimus dorsi pigment concentration from implanted and control Angus and Limousin bulls and steersD L Devol, W Vanderwert, P J Bechtel, et al.
Meat Science|November 8, 2011
Investigation of the levels of N(τ)-methylhistidine in a range of pork and chicken meatsA D Jones, A C Homan, D J Favell
Meat Science|November 8, 2011
Microbiological evaluation of navy bean flour and its blend with retail ground beefW Duszkiewicz-Reinhard, K Khan, B Funke
Meat Science|November 8, 2011
Influence of PSE pork on the quality and economics of cooked, cured ham and fermented dry sausage manufactureM Honkavaara
Meat Science|November 8, 2011
The effect of stocking density during 4 hour transport to slaughter on behaviour, blood constituents and carcass bruising in Friesian steersP V Tarrant, F J Kenny, D Harrington
Meat Science|November 8, 2011
Hot deboning beef with and without electrical stimulationA A Taylor, B G Shaw, D B Macdougall
Meat Science|November 8, 2011
Blood splash in lambs-a preliminary study using the one-stage prothrombin time testD J Restall
Meat Science|November 8, 2011
Quantifying changes in tenderness during storage of beefE Dransfield, R C Jones, H J Macfie
Meat Science|November 8, 2011
The incidence of dark cutting beef in SwedenS Fabiansson, I Erichsen, A Laser Reuterswärd, et al.
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