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Meat Science|November 9, 2011
Temporal aspects related to the perception of skatole and androstenone, the major boar odour compoundsH L de Kock, P H Heinze, C M Potgieter, et al.Meat Science|November 9, 2011
Polyunsaturated fat and fish oil in diets for growing-finishing pigs: effects on fatty acid composition and meat, fat, and sausage qualityE A Bryhni, N P Kjos, R Ofstad, et al.Meat Science|November 9, 2011
Microbiological quality of retail chicken by-products in SpainMaite Alvarez-Astorga, Rosa Capita, Carlos Alonso-Calleja, et al.Meat Science|November 9, 2011
Verification of different glial fibrillary acidic protein (GFAP) analyses as accurate detectors of central nervous system tissue in advanced meat recovery (AMR) productsG R Schmidt, R S Yemm, K D Childs, et al.Meat Science|November 9, 2011
Heating method and final temperature affect processing characteristics of beef semimembranosus muscleJ A Boles, J E SwanMeat Science|November 9, 2011
Meat and storage effects on processing characteristics of beef roastsJ A Boles, J E SwanMeat Science|November 9, 2011
Determination of the sensory attributes of a Spanish dry-cured sausageM P Ruiz Pérez-Cacho, H Galán-Soldevilla, F León Crespo, et al.Meat Science|November 9, 2011
Preslaughter handling of pigs and the effect on heart rate, meat quality, including tenderness, and sarcoplasmic reticulum Ca(2+) transportU Küchenmeister, G Kuhn, K EnderMeat Science|November 9, 2011
Comparison of sensory characteristics and fatty acid composition between Wagyu crossbred and Angus steersS G May, C A Sturdivant, D K Lunt, et al.Meat Science|November 9, 2011
Potential role of Proteus-Providencia-Morganella species in quality deterioration of beefL M Lucia, C Vanderzant, G R AcuffPageof 871