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Meat Science|November 9, 2011
Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storageY Mercier, P Gatellier, M Viau, et al.Meat Science|November 9, 2011
Effect of dietary conjugated linoleic acid, irradiation, and packaging conditions on the quality characteristics of raw broiler breast filletsM Du, K C Nam, S J Hur, et al.Meat Science|November 9, 2011
A comparison of biochemical and meat quality variables in red deer (Cervus elaphus) following either slaughter at pasture or killing at a deer slaughter plantJ C Pollard, R P Littlejohn, G W Asher, et al.Meat Science|November 9, 2011
Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaksW R Caine, J L Aalhus, D R Best, et al.Meat Science|November 9, 2011
Possible mechanism for the effect of the RN(-) allele on pork tendernessAsa Josell, Linda Martinsson, Eva TornbergMeat Science|November 9, 2011
Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausagesMarita Ruusunen, Jukka Vainionpää, Eero Puolanne, et al.Meat Science|November 9, 2011
Physical evaluation of popped cereal snacks with spent hen meatS O Lee, J S Min, I S Kim, et al.Meat Science|November 9, 2011
Genetic parameters for meat and fat quality and carcass composition traits in Iberian pigsA Fernández, E de Pedro, N Núñez, et al.Meat Science|November 9, 2011
The influence of diets containing either conventional corn, conventional corn with choice white grease, high oil corn, or high oil high oleic corn on belly/bacon qualityG Rentfrow, T E Sauber, G L Allee, et al.Meat Science|November 9, 2011
Selection of muscles as indicators of tenderness after seven days of ageingJ A Simões, M I Mendes, J P C LemosPageof 871