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Meat Science|November 9, 2011
Effects of culinary treatment (desalting and boiling) on chemical and lipid composition of dry-cured pork forelegsAngel Cobos, Adán Veiga, Olga DíazMeat Science|November 9, 2011
Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausagesMónica Flores, M-Asunción Durá, Aurora Marco, et al.Meat Science|November 9, 2011
Cleavage of desmin by cysteine proteases: Calpains and cathepsin BCaroline Pascale Baron, Susanne Jacobsen, Peter Patrick PurslowMeat Science|November 9, 2011
Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosusI H Hwang, B Y Park, S H Cho, et al.Meat Science|November 9, 2011
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of porkD Juncher, B Rønn, E Mortensen, et al.Meat Science|November 9, 2011
Effects of dietary vitamin E supplementation and packaging on the colour stability of sliced pasteurized beef hamJ H Houben, A van DijkMeat Science|November 9, 2011
Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSPD Q Duong, P G Crandall, F W Pohlman, et al.Meat Science|November 9, 2011
Changes in collagen, texture and sensory properties of meat when selecting rabbits for growth rateM Pascual, M PlaMeat Science|November 9, 2011
Quantitative analysis of pork dry-cured sausages to quality control by NIR spectroscopyA J Gaitán-Jurado, V Ortiz-Somovilla, F España-España, et al.Meat Science|November 9, 2011
Predicting the composition of lamb carcases using alternative fat and muscle depth measuresD L Hopkins, E N Ponnampalam, R D WarnerPageof 871