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Meat Science|November 9, 2011
Pigment oxidation in ground veal: Influence of lipid oxidation, iron and zincC Faustman, S M Specht, L A Malkus, et al.Meat Science|November 9, 2011
Predicting the weight of lean meat in lamb carcasses and the suitability of this characteristic as a basis for valuing carcassesD L HopkinsMeat Science|November 9, 2011
Effects of double-muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bullsL Uytterhaegen, E Claeys, D Demeyer, et al.Meat Science|November 9, 2011
Relationships between subjective and objective assessments of stress at slaughter and meat quality in pigsP D Warriss, S N Brown, S J Adams, et al.Meat Science|November 9, 2011
Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturationF Feldhusen, D Königsmann, F J Kaup, et al.Meat Science|November 9, 2011
The Use of principal component analysis (PCA) for evaluating results from pig meat quality measurementsA KarlssonMeat Science|November 9, 2011
The display life of retail-packaged beef steaks after their storage in master packs under various atmospheresC O Gill, T JonesMeat Science|November 9, 2011
Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beefJ D Eilers, J B Morgan, A M Martin, et al.Meat Science|November 9, 2011
Composition of minced meat part B: A survey of commercial ground meatA Skrökki, O HormiPageof 867