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Meat Science|November 9, 2011
Changes of the fatty acid composition and malondialdehyde concentration in rabbit Longissimus dorsi muscle after regular electrical stimulationA Szabó, M Mézes, A Dalle Zotte, et al.Meat Science|November 9, 2011
Fattening performance, carcass traits and meat quality characteristics of calves sired by Charolais, Simmental and Eastern Anatolian Red sires mated to Eastern Anatolian Red damsAbdülkadir Ozlütürk, Naci Tüzemen, Mete Yanar, et al.Meat Science|November 9, 2011
Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausageL Hoz, M D'Arrigo, I Cambero, et al.Meat Science|November 9, 2011
The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausagesP H Lyons, J F Kerry, P A Morrissey, et al.Meat Science|November 9, 2011
Release of major ions during rigor mortis development in kid Longissimus dorsi muscleC Feidt, J Brun-BellutMeat Science|November 9, 2011
The p-nitroaniline test to asses the bacterial microbiota of raw ground meat aerobically storedL A López Tomás, J A Ordóñez, G García de FernandoMeat Science|November 9, 2011
Fatty acids of lamb meat from two breeds fed different forage: concentrate ratioG Demirel, H Ozpinar, B Nazli, et al.Meat Science|November 9, 2011
Automatic measurement of pores and porosity in pork ham and their correlations with processing time, water content and textureCheng-Jin Du, Da-Wen SunMeat Science|November 9, 2011
A high dietary iodine increases thyroid iodine stores and iodine concentration in blood serum but has little effect on muscle iodine content in pigsF Schöne, Christina Zimmermann, G Quanz, et al.Meat Science|November 9, 2011
Assessment of breed type and ageing time effects on beef meat quality using two different texture devicesM M Campo, P Santolaria, C Sañudo, et al.Pageof 871