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Meat Science|November 9, 2011
Acceptability and functional properties of restructured roast from frozen pre-rigor injected beefM M Farouk, J E SwanMeat Science|November 9, 2011
The hygienic and organoleptic qualities of ground beef prepared from manufacturing beef pasteurized by immersion in hot waterC O Gill, M BadoniMeat Science|November 9, 2011
Bone marrow measurements for mechanically recovered products from machines that press bonesR A FieldMeat Science|November 9, 2011
Free amino acids and dipeptides in porcine muscles: differences between `red' and `white' musclesM Cornet, J BoussetMeat Science|November 9, 2011
Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured hamG Tabilo, M Flores, S M Fiszman, et al.Meat Science|November 9, 2011
Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkeyL M Sammel, J R Claus, M L Greaser, et al.Meat Science|November 9, 2011
Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreedsGunilla Lindahl, Anders H Karlsson, Kerstin Lundström, et al.Meat Science|November 9, 2011
The effect of journey time and stocking density during transport on carcass and meat quality in rabbitsLamberto Lambertini, Giorgio Vignola, Anna Badiani, et al.Meat Science|November 9, 2011
Central nervous system tissue detection in meat from advanced meat recovery systemsMaha N Hajmeer, Dean O Cliver, James L MarsdenMeat Science|November 9, 2011
Eating quality of commercially processed hot boned sheep meatE S Toohey, D L HopkinsPageof 871