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Meat Science|November 9, 2011
Meat quality characteristics of springbok (Antidorcas marsupialis). 4: Sensory meat evaluation as influenced by age, gender and production regionL C Hoffman, M Kroucamp, M ManleyMeat Science|November 9, 2011
Meat quality of lambs of indigenous dairy Greek breeds as influenced by dietary protein and gastrointestinal nematode challengeG Arsenos, P Fortomaris, E Papadopoulos, et al.Meat Science|November 9, 2011
Effects of electrical stimulation, boning-temperature and conditioning mode on display colour of beef meatM Renerre, J BonhommeMeat Science|November 9, 2011
Effect of electrical stimulation on the rheological properties of rabbit skeletal muscleJ O Kang, H Kamisoyama, S Shigemori, et al.Meat Science|November 9, 2011
The solubilization of myofibrillar proteins by calcium ionsM A Taylor, D J EtheringtonMeat Science|November 9, 2011
The estimation of the age of cattle by the measurement of thermal stability of tendon collagenD J HorganMeat Science|November 9, 2011
Effect of electrical stimulation on protease activity and tenderness of M. longissimus from cattle with different proportions of Bos indicus contentD M Ferguson, S T Jiang, H Hearnshaw, et al.Meat Science|November 9, 2011
The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissueM Christensen, P P Purslow, L M LarsenMeat Science|November 9, 2011
The effect of the sticking method on the welfare of slaughter pigsM H Anil, P E Whittington, J L McKinstryMeat Science|November 9, 2011
Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausagesJ G Bloukas, E D Paneras, G C FournitzisPageof 870