Title	Publication Date	Language	Citations
Some neural and behavioural aspects of electrical and mechanical stunning in ostriches	1999/08/01	English
Influences of the method of housing bulls on their body composition and muscle fibre types	1998/12/01	English
Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L∗a∗b∗ and the Hunter lab systems with illuminants D65 and C	1997/08/01	English
Possibilities for predicting taste and tenderness of broiled beef steaks using an optical-electromechanical probe	1998/09/01	English
The role of endogenous proteases in the tenderisation of fast glycolysing muscle	1997/11/01	English
Effect of lactococcus lactis var. lactis biovar diacetylactis on bacterial counts, pH and total acidity of minced goat meat during refrigerated storage	1997/11/01	English
Antioxidative effects of cottonseed meals as evaluated in cooked meat	2001/06/01	English
Meat quality assessed Ante- and Post mortem by different ryanodine receptor gene status of pigs	1997/11/01	English
Fracture energy during slicing of frozen meat by a vibrating knife	1997/08/01	English
Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristics	1999/11/01	English
Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall	2000/01/01	English
Optimum conditions for beef carcass chilling	1995/01/01	English
Effects of raw binder system, meat cut and prior freezing on restructured beef	1999/12/01	English
Protein quality and microbiological changes in aerobically- or vacuum-packaged, irradiated fresh pork loins	2000/09/01	English
Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests	1998/05/01	English
Fatty acid composition and cholesterol content of different ostrich muscles	1998/08/01	English
Fat-borne volatiles and sheepmeat odour	1997/02/01	English
Mechanical and structural characteristics of single muscle fibres and fibre groups from raw and cooked pork longissimus muscle	1997/07/01	English
Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process	1996/12/01	English
Obituary: Ronald Harry Locker (1927–1994)	1995/01/01	English
Impact of introducing specifications on the tenderness of retail meat	2001/11/01	English
Post-mortem calpain-system kinetics in lamb: Effects of clenbuterol and preslaughter exercise	1997/09/01	English
Fatty acid composition of M. longissimus lumborum, ultimate muscle pH values and carcass parameters in reindeer (Rangifer tarandus tarandus L) grazed on natural pasture or fed a commercial feed mixture	2001/07/01	English
Effect of a high linoleic acid diet on lipogenic enzyme activities and on the composition of the lipid fraction of fat and lean tissues in the pig	1999/05/01	English
The effect of simulated transport of fresh meats on their water-holding capacity as assessed by various methods	1997/05/01	English
The effect of stocking density in transit on the carcass quality and welfare of slaughter pigs: 2. Results from the analysis of blood and meat samples	1998/12/01	English
The Effect of Stocking Density in Transit on the Carcass Quality and Welfare of Slaughter Pigs: 1. Carcass Measurements	1998/12/01	English
A survey of pre-slaughter conditions, halothane gene frequency, and carcass and meat quality in five Spanish pig commercial abattoirs	2000/05/01	English
Additives in finnish sausges and other meat products	1995/01/01	English
Pork meat quality affects peptide and amino acid profiles during the ageing process	2001/06/01	English