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Meat Science|November 9, 2011
Reassessing the principles of electrical stimulationN J Simmons, C C Daly, T L Cummings, et al.Meat Science|November 9, 2011
Proteolytic activity of Lactobacillus strains isolated from dryfermented sausages on muscle sarcoplasmic proteinsS Fadda, G Vignolo, A P Holgado, et al.Meat Science|November 9, 2011
A preliminary investigation of the effects of frozen storage on samples of porkT M Ngapo, I H Babare, J Reynolds, et al.Meat Science|November 9, 2011
Changes in intramuscular connective tissue and collagen solubility of bovine m.semitendinosus during retortingK PalkaMeat Science|November 9, 2011
Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristicsR E Klont, V M Barnier, F J Smulders, et al.Meat Science|November 9, 2011
Effect of type of suckling and length of lactation period on carcass and meat quality in intensive lamb production systemsH Vergara, L GallegoMeat Science|November 9, 2011
Technical note: A simplified procedure for myofibril hydrophobicity determinationIlham Chelh, Philippe Gatellier, Véronique Santé-LhoutellierMeat Science|November 9, 2011
NMR relaxometry and differential scanning calorimetry during meat cookingHanne Christine Bertram, Zhiyun Wu, Frans van den Berg, et al.Meat Science|November 9, 2011
Predicting pork carcass and primal lean content from electromagnetic scansEric P Berg, Amha Asfaw, Mark R EllersieckMeat Science|November 9, 2011
Effect of muscle restraint on sheep meat tenderness with rigor mortis at 18°CCarrick E Devine, Steven R Payne, Robyn W WellsPageof 871