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Meat Science|November 9, 2011
A Zn-porphyrin complex contributes to bright red color in Parma hamJ Wakamatsu, T Nishimura, A HattoriMeat Science|November 9, 2011
Predicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaksE Obuz, M E Dikeman, L E Erickson, et al.Meat Science|November 9, 2011
Industrial application to cattle of a method for the early determination of meat ultimate pHO A Young, R D Thomson, V G Merhtens, et al.Meat Science|November 9, 2011
The effect of repeat application of electrical stunning on the welfare of pigsJ L McKinstry, M H AnilMeat Science|November 9, 2011
Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extractT E Lawrence, M E Dikeman, M C Hunt, et al.Meat Science|November 9, 2011
Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern ItalyG Mauriello, A Casaburi, G Blaiotta, et al.Meat Science|November 9, 2011
Water transfer analysis in pork meat supported by NMR imagingM A Ruiz-Cabrera, P Gou, L Foucat, et al.Meat Science|November 9, 2011
A research note on radio frequency transponder effects on bloom of beef muscleK L Vorst, R H Clarke, C P Allison, et al.Meat Science|November 9, 2011
Rapid DNA purification for Hal gene PCR diagnosis in porcine tissues and extension to other meat speciesC Roberge, S A Pommier, A HoudeMeat Science|November 9, 2011
The effect of degree of doneness of beef steaks on consumer acceptability of meals in restaurantsR J Cox, J M Thompson, C M Cunial, et al.Pageof 871