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Meat Science|November 9, 2011
Effects of meat quality and storage on the breakdown of adenosine triphosphate in muscle from swineM J Seewald, P A Iaizzo, E Heisswolf, et al.Meat Science|November 9, 2011
The effect of growth rate and ultimate pH on meat quality of lambsC E Devine, A E Graafhuis, P D Muir, et al.Meat Science|November 9, 2011
Effect of feed protein on carcass composition and meat quality in steersP Berge, J Culioli, M Renerre, et al.Meat Science|November 9, 2011
The effects of breed and halothane sensitivity on pig meat qualityM A Oliver, M Gispert, A DiestreMeat Science|November 9, 2011
The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef musclesC Hertzman, U Olsson, E TornbergMeat Science|November 9, 2011
Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal speciesY H Kim, K C Nam, D U AhnMeat Science|November 9, 2011
A national audit of retail lamb loin quality in AustraliaE Safari, H A Channon, D L Hopkins, et al.Meat Science|November 9, 2011
Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine contentFausto Gardini, Maria Martuscelli, Maria Antonietta Crudele, et al.Meat Science|November 9, 2011
Beef carcass contamination in a slaughterhouse and prevalence of resistance to antimicrobial drugs in isolates of selected microbial speciesJ Schlegelová, E Nápravníková, M Dendis, et al.Meat Science|November 9, 2011
Effect of muscle type on the rate of post-mortem proteolysis in pigsM Christensen, P Henckel, P P PurslowPageof 870