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Meat Science|November 8, 2011
The time required for recovery from mixing stress in young bulls and the prevention of dark cutting beefP D Warriss, S C Kestin, S N Brown, et al.
Meat Science|November 8, 2011
Collagen-bound collagenolytic enzyme in rabbit skeletal muscleA Suzuki, Y Kitamura, S Inoue, et al.
Meat Science|November 8, 2011
Determination of ash content in meat productsD Perez, G Andujar
Meat Science|November 8, 2011
Effect of post-mortem storage temperatures on isometric tension, pH, ATP, glycogen and glucose-6-phosphate for selected bovine musclesJ I Nuss, F H Wolfe
Meat Science|November 8, 2011
The effect of carbon monoxide on bacterial growthD L Gee, W Duane Brown
Meat Science|November 8, 2011
Effect of dietary high-oleic sunflower oil on pork carcass traits and fatty acid profiles of raw tissuesK S Rhee, T L Davidson, D A Knabe, et al.
Meat Science|November 8, 2011
The use of video image analysis for quantitative measurement of visible fat and lean in meat: Part 1-boneless fresh and cured meatsP B Newman
Meat Science|November 8, 2011
Accelerated dry curing of hamsN G Marriott, R F Kelly, C K Shaffer, et al.
Meat Science|November 8, 2011
Surface properties of muscle protein extractsE O'Neill, D M Mulvihill, P A Morrissey
Meat Science|November 8, 2011
Conditioning of meat from different species. Relationship between tenderising and the levels of cathepsin B, cathepsin L, calpain I, calpain II and β-glucuronidaseD J Etherington, M A Taylor, E Dransfield
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