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Meat Science|November 8, 2011
Effect of feeding regimen, breed and sex condition on carcass composition and feed efficiencyM F Miller, H R Cross, J D CrouseMeat Science|November 8, 2011
Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systemsJ Z Tichivangana, P A MorrisseyMeat Science|November 8, 2011
Antagonistic effect of some starter cultures on enterobacteriaceae (E. coli)M Roca, I KálmánMeat Science|November 8, 2011
Effects of early post-mortem ageing on intramuscular collagen stability, yield and compositionE W Mills, S H Smith, J C Forrest, et al.Meat Science|November 8, 2011
Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beefP H Bernthal, A M Booren, J I GrayMeat Science|November 9, 2011
The relationship of muscle fibre size to tenderness of beefJ D Crouse, M Koohmaraie, S D SeidemanMeat Science|November 9, 2011
Some parameters involved in production of Zousoon-A semi-dry, long fibered pork productS F Chang, T C Huang, A M PearsonMeat Science|November 9, 2011
A comparison of some muscle metabolites in stress susceptible and resistant Landrace gilts after halothane exposure or exercise stressP H Heinze, G MitchellMeat Science|November 9, 2011
Fatty acid composition of the meat and fat of the one-humped camel (camelus dromedarius)T N Rawdah, M Zamil El-Faer, S A KoreishMeat Science|November 9, 2011
Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tendernessS D Shackelford, M Koohmaraie, J W SavellPageof 867