Effects of the rate of muscle post mortem pH fall on the technological quality of turkey meat

By Fernandez X.   Santé V.   Baeza E.   Lebihan-Duval E.   Berri C.   Rémignon H.   Babilé R.   Le Pottier G. Le   Astruc T.  

British Poultry Science, Vol. 43, Iss. 2, 2002-05 ,pp. : 245-252

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Total Replacement of Dietary Fish Meal by Plant Protein Sources on Early post mortem Changes in the Biochemical and Physical Parameters of Rainbow Trout

By Parisi G.   de Francesco M.   Médale F.   Scappini F.   Mecatti M.   Kaushik S.J.   Poli B.M.  

Veterinary Research Communications, Vol. 28, Iss. 1, 2004-08 ,pp. : 237-240

Springer Publishing Company

Access to resources Recommend Favorite

The relationship between estimates of ovarian size in live cattle and subsequent measurements post mortem

By Morris CA   Day AM  

New Zealand Veterinary Journal, Vol. 42, Iss. 5, 1994-10 ,pp. : 185-186

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of some electrical stimulation variables on wing flapping, post-mortem glycolysis and eating quality characteristics of broiler Pectoralis major muscle

By Gault N. F. S.   Burns C.   Tolland E. L. C.   Kilpatrick D. J.  

British Poultry Science, Vol. 41, Iss. 3, 2000-07 ,pp. : 293-299

Taylor & Francis Ltd

Access to resources Recommend Favorite

Influence Exerted by Certain Factors During Rearing and Before Slaughter on Post-mortem Characteristics of Sea Bass

By Parisi G.   Zampacavallo G.   Mecatti M.   Lupi P.   Poli B.M.  

Veterinary Research Communications, Vol. 27, Iss. 1, 2003-01 ,pp. : 651-653

Springer Publishing Company

Access to resources Recommend Favorite