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Meat Science|November 9, 2011
A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meatF Ruiz de Huidobro, E Miguel, B Blázquez, et al.Meat Science|November 9, 2011
Microbiological contamination of cattle and pig carcasses at five abattoirs determined by swab sampling in accordance with EU Decision 2001/471/ECC Zweifel, D Baltzer, R StephanMeat Science|November 9, 2011
Effects of calcium salts on beef longissimus qualityT E Lawrence, M E Dikeman, M C Hunt, et al.Meat Science|November 9, 2011
Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loinE Soto, L Hoz, J A Ordóñez, et al.Meat Science|November 9, 2011
Study of salting and post-salting stages of fresh and thawed Iberian hamsRaúl Grau, William Albarracín, Fidel Toldrá, et al.Meat Science|November 9, 2011
The use of ultrasound to predict the carcass composition of live Akkaraman lambsE H Sahin, M Yardimci, I S Cetingul, et al.Meat Science|November 9, 2011
Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compoundsCarmine Summo, Maria Teresa Bilancia, Francesco CaponioMeat Science|November 9, 2011
Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt contentL C Roseiro, C Santos, M Sol, et al.Meat Science|November 9, 2011
The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausageConsuelo González-Fernández, Eva M Santos, Jordi Rovira, et al.Meat Science|November 9, 2011
Identification and characterization of pigs prone to producing 'RSE' (reddish-pink, soft and exudative) meat in normal pigsK S Cheah, A M Cheah, A JustPageof 871