Your search returned 4 results.

Results
	1.	Proteolysis and tenderisation in reindeer (Rangifer tarandus tarandus L.) bull longissimus thoracis muscle of varying ultimate pH. [electronic resource] by Wiklund, E Barnier, V M Smulders, F J Lundström, K Malmfors, G Producer: 20121002 In: Meat science vol. 46 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests. [electronic resource] by Eikelenboom, G Barnier, V M Hoving-Bolink, A H Smulders, F J Culioli, J Producer: 20121002 In: Meat science vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristics. [electronic resource] by Klont, R E Barnier, V M Smulders, F J Van Dijk, A Hoving-Bolink, A H Eikelenboom, G Producer: 20121002 In: Meat science vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effects of rate of pH fall, time of deboning, aging period, and their interaction on veal quality characteristics. [electronic resource] by Klont, R E Barnier, V M van Dijk, A Smulders, F J Hoving-Bolink, A H Hulsegge, B Eikelenboom, G Producer: 20000821 In: Journal of animal science vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)