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Meat Science|November 8, 2011
Microbiological characteristics of precooked, vacuum-packaged uncured beef and porkM L Anderson, J T Keeton, G R Acuff, et al.Meat Science|November 8, 2011
Use of the Hennessy Grading Probe (GP) for predicting the meat, fat and bone yields of beef carcassesA H Kirton, C L Feist, D M Duganzich, et al.Meat Science|November 8, 2011
Evaluation of some objective methods for measuring pork qualityC Somers, P V Tarrant, J SheringtonMeat Science|November 8, 2011
A microbiological survey of fresh meat in the supermarket trade. Part 1: Carcasses and contact surfacesG L Nortjé, L Nel, E Jordaan, et al.Meat Science|November 8, 2011
The effect of electrical stimulation, time of boning and high temperature conditioning on sensory quality traits of porcine Longissimus dorsi muscleR L van Laack, F J SmuldersMeat Science|November 8, 2011
Colour stability of minced beef. Ultraviolet barrier in packaging material reduces light-induced discoloration of frozen products during displayH J Andersen, G Bertelsen, L H SkibstedMeat Science|November 8, 2011
Post-mortem processing of export beef in Costa RicaJ A Zaglul, R G CassensMeat Science|November 8, 2011
The effect of cooking temperature on the functional properties of beef proteins: The role of ionic strength, pH, and pyrophosphateG R Trout, G R SchmidtMeat Science|November 9, 2011
Investigation of methods to detect mechanically recovered meat in meat products - II: Gel electrophoresisA W Savage, R Ian Richardson, P D Jolley, et al.Meat Science|November 9, 2011
Relationship between the translocation of paratropomyosin and the restoration of rigor-shortened sarcomeres during post-mortem ageing of meat-A molecular mechanism of meat tenderizationK Takahashi, A Hattori, H KuroyanagiPageof 871