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Meat Science|November 9, 2011
Use of γ-irradiation to reduce Clostridium perfringens on ready-to-eat bovine tripeAngela Parry-Hanson, Alan Hall, Amanda Minnaar, et al.Meat Science|November 9, 2011
Association between animal, transportation, slaughterhouse practices, and meat pH in beefN Mach, A Bach, A Velarde, et al.Meat Science|November 9, 2011
Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavourH E Warren, N D Scollan, G R Nute, et al.Meat Science|November 9, 2011
Compound C, an inhibitor of AMP-activated protein kinase, inhibits glycolysis in mouse longissimus dorsi postmortemQingwu W Shen, David E Gerrard, Min DuMeat Science|November 9, 2011
Manipulation of the pre-rigor phase to investigate the significance of proteolysis and sarcomere length in determining the tenderness of bovine M. longissimus dorsiA White, A O'Sullivan, E E O'Neill, et al.Meat Science|November 9, 2011
The effect of spineless cactus (Opuntia ficus-indica f. inermis) supplementation on growth, carcass, meat quality and fatty acid composition of male goat kidsN Atti, M Mahouachi, H RouissiMeat Science|November 9, 2011
Beef hide antimicrobial interventions as a means of reducing bacterial contaminationB E Baird, L M Lucia, G R Acuff, et al.Meat Science|November 9, 2011
Colour and textural attributes of sucuk during ripeningHüseyin Bozkurt, Mustafa BayramMeat Science|November 9, 2011
Quality of retail beef from two grass-based production systems in comparison with conventional beefR H Razminowicz, M Kreuzer, M R L ScheederMeat Science|November 9, 2011
Causes for variation in pork qualityP G van der Wal, B Engel, B HulseggePageof 871