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Meat Science|November 9, 2011
Thermal stability of connective tissue from porcine musclesL Voutila, A M Mullen, M Ruusunen, et al.Meat Science|November 9, 2011
Purification and partial characterisation of a matrix metalloproteinase from ostrich skeletal muscle, and its activity during meat maturationSimthembile E Pambuka, Abayomi P Adebiyi, Koji Muramoto, et al.Meat Science|November 9, 2011
Influence of dietary selenium and vitamin E on quality of vealE Skřivanová, M Marounek, S De Smet, et al.Meat Science|November 9, 2011
Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurtersM S Deda, J G Bloukas, G A FistaMeat Science|November 9, 2011
Pelvic suspension and fast post-mortem chilling: Effects on technological and sensory quality of pork - A combined NMR and sensory studyHanne Christine Bertram, Margit Dall AaslyngMeat Science|November 9, 2011
Instrumental evaluation of defective texture in dry-cured hamsR Morales, L Guerrero, X Serra, et al.Meat Science|November 9, 2011
Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product "Yor" (Thai sausage)Utaiwan Chattong, Arunee Apichartsrangkoon, Alan E BellMeat Science|November 9, 2011
Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colourR A Mancini, M C Hunt, M Seyfert, et al.Meat Science|November 9, 2011
A comparison of halothane homozygous negative and positive pietrain sire lines in relation to carcass and meat quality, and welfare traitsE Fàbrega, X Manteca, J Font, et al.Meat Science|November 9, 2011
The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter proceduresA Onenç, A KayaPageof 871