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Meat Science|November 9, 2011
Effects of aqueous washings on colour and nutrient quality of mechanically deboned chicken meatF Shahidi, J Synowiecki, A C OnodenaloreMeat Science|November 9, 2011
The assessment of pre-slaughter and slaughter treatments of livestock by measurement of plasma constituents-A review of recent workF D Shaw, R K TumeMeat Science|November 9, 2011
Heme pigment content in meat as affected by the addition of curing agentsR Sakata, Y NagataMeat Science|November 9, 2011
Marbling, intramuscular fat and meat colour of Dutch porkP G van der Wal, W J Olsman, G J Garssen, et al.Meat Science|November 9, 2011
Variations in meat quality in live halothane heterozygotes identified by biopsy samples of M. longissimus dorsiK S Cheah, A M Cheah, D I KrausgrillMeat Science|November 9, 2011
Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimesC Gariépy, P J Delaquis, J L Aalhus, et al.Meat Science|November 9, 2011
A comparison of some metabolitesin skeletal muscle of different halothane sensitivity withmeat quality traits of pigs using a capillary isotachophoresis techniqueR Lahucky, V Madajová, O Mharapara, et al.Meat Science|November 9, 2011
Consumer attitudes to selected lamb cutsD L Hopkins, K L Pirlot, R GittinsMeat Science|November 9, 2011
The microbiology of sheep carcasses processed in a modern Indian abattoirD Narasimha Rao, B S RameshPageof 870