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Meat Science|November 8, 2011
Lamb and mutton flavour: Contributing factors and chemical aspectsJ D Sink, F CaporasoMeat Science|November 8, 2011
Molecular weight distribution of soluble polypeptides from the 'Parma county ham' before, during and after maturationE Maggi, P G Bracchi, R ChizzoliniMeat Science|November 8, 2011
Identification of PSE in the Longissimus muscle of pigs stunned by captive-boltT S Yang, Z J Hawrysh, M A Price, et al.Meat Science|November 8, 2011
Pressure-heat treatment of meat: A comparison of beef and buffalo meatJ Robertson, P E Bouton, P V Harris, et al.Meat Science|November 8, 2011
Electrical stimulation of rats: Part 2-The effect of electrical parameters on muscle tension and post-Mortem glycolysisC E Devine, B B ChrystallMeat Science|November 8, 2011
A comparison of the effects of electrical, captive bolt or percussion stunning on the incidence of blood splash in lambsA H Kirton, L F Frazerhurst, W H Bishop, et al.Meat Science|November 8, 2011
Carcass characteristics and meat quality of halothane negative and halothane positive pietrain pigsG Monin, P Sellier, L Ollivier, et al.Meat Science|November 8, 2011
Effects of breed and nutrition on the productive traits of Zebu, Charolais and crossbreed beef cattle in south-east Brazil- Part 1: Body and gross carcase compositionG A Norman, P E de FelicioMeat Science|November 8, 2011
Cellular heterogeneity in the response of beef to electrical stimulationH J SwatlandPageof 871