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Meat Science|November 9, 2011
Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausagesI Chouliara, J Samelis, A Kakouri, et al.Meat Science|November 9, 2011
Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaksR C Knock, M Seyfert, M C Hunt, et al.Meat Science|November 9, 2011
Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaksR C Knock, M Seyfert, M C Hunt, et al.Meat Science|November 9, 2011
Influence of rosemary-tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loinsK C Nam, K Y Ko, B R Min, et al.Meat Science|November 9, 2011
Pre-slaughter transport, AMP-activated protein kinase, glycolysis, and quality of pork loinQ W Shen, W J Means, S A Thompson, et al.Meat Science|November 9, 2011
Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail displayB M Naveena, M Muthukumar, A R Sen, et al.Meat Science|November 9, 2011
Influence of the time of year on the incidence of PSE and DFD in Irish pigmeatD J O'Neill, P B Lynch, D J Troy, et al.Meat Science|November 9, 2011
Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadellaE Novelli, E Zanardi, G P Ghiretti, et al.Meat Science|November 9, 2011
Effect of growth path on the tenderness of the semitendinosus muscle of Brahman-cross steersP G Allingham, G S Harper, R A HunterMeat Science|November 9, 2011
Sensory and technological meat quality in carriers and non-carriers of the RN(-) allele in Hampshire crosses and in purebred Yorkshire pigsK Lundström, A C Enfält, E Tornberg, et al.Pageof 865