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Meat Science|April 27, 2010
Determination of pyrethroids in porcine tissues by matrix solid-phase dispersion extraction and high-performance liquid chromatographyJianhua Cheng, Miao Liu, Yong Yu, et al.Meat Science|April 27, 2010
The occurrence of Escherichia coli O157 in/on faeces, carcasses and fresh meats from cattleI Nastasijevic, R Mitrovic, S BuncicMeat Science|April 27, 2010
Comparison of various wavelet texture features to predict beef palatabilityPatrick Jackman, Da-Wen Sun, Paul AllenMeat Science|April 27, 2010
Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus): The effect of gender and age on the fatty acid profile, cholesterol content and sensory characteristics of kudu and impala meatL C Hoffman, A C Mostert, L L LaubscherMeat Science|April 27, 2010
Characterization of fat-connective tissue size distribution in pre-sliced pork hams using multifractal analysisFernando Mendoza, Nektarios A Valous, Da-Wen Sun, et al.Meat Science|April 27, 2010
A comparison of the carcase characteristics of pigs immunized with a 'gonadotrophin-releasing factor (GnRF)' vaccine against boar taint with physically castrated pigsThilo Fuchs, Heiko Nathues, Annika Koehrmann, et al.Meat Science|April 27, 2010
Effects of teeth maturity and fatness of Nellore (Bos indicus) steer carcasses on instrumental and sensory tendernessS B Pflanzer, P E de FelícioMeat Science|April 27, 2010
Effect of an outdoor rearing system on the welfare, growth performance, carcass and meat quality of a slow-growing rabbit populationM D'Agata, G Preziuso, C Russo, et al.Meat Science|April 27, 2010
Front-face fluorescence spectroscopy as a tool to classify seven bovine muscles according to their chemical and rheological characteristicsA Sahar, T Boubellouta, J Lepetit, et al.Meat Science|April 27, 2010
Vascular perfusion chilling of red meat carcasses - A feasibility studyTim Brown, R Ian Richardson, Carol-Ann Wilkin, et al.Pageof 871