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Meat Science|November 9, 2011
Association of the polymorphism in the 5'-noncoding region of the bovine growth hormone receptor gene with meat production traits in Polish Black-and-White cattleAndrzej Maj, Jolanta Oprządek, Edward Dymnicki, et al.Meat Science|November 9, 2011
Estimation of the genetic admixture composition of Iberian dry-cured ham samples using DNA multilocus genotypesDavid García, Amparo Martínez, Susana Dunner, et al.Meat Science|November 9, 2011
Processing characteristics of beef roasts made from high and normal pH bull inside roundsJ E Swan, J A BolesMeat Science|November 9, 2011
Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborumX Fernandez, E Neyraud, T Astruc, et al.Meat Science|November 9, 2011
Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 2. Physico-chemical traits of cured-cooked ham and sensory traits of cured-cooked and dry-cured hamsX Fernandez, S Gilbert, J-L VendeuvreMeat Science|November 9, 2011
Effects of halothane gene and pre-slaughter treatment on meat quality and welfare from two pig crossesE Fàbrega, X Manteca, J Font, et al.Meat Science|November 9, 2011
Substitution of nitrite by sorbate and the effect on properties of mortadellaA M Al-Shuibi, B M Al-AbdullahMeat Science|November 9, 2011
Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stressK Rosenvold, H N Lærke, S K Jensen, et al.Meat Science|November 9, 2011
Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective textureJ A García-Garrido, R Quiles-Zafra, J Tapiador, et al.Meat Science|November 9, 2011
Differentiation of the species ostrich (Struthio camelus) and emu (Dromaius novaehollandiae) by polymerase chain reaction using an ostrich-specific primer pairF Colombo, R Viacava, M GiarettiPageof 871