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Meat Science|November 9, 2011
Diffusion of NaCl in meat studied by (1)H and (23)Na magnetic resonance imagingChristian L Hansen, Frans van der Berg, Steffen Ringgaard, et al.Meat Science|November 9, 2011
Temperature evolution and mass losses during immersion vacuum cooling of cooked beef joints - A finite difference modelLiana Drummond, Da-Wen SunMeat Science|November 9, 2011
Occurrence and growth of yeasts in processed meat products - Implications for potential spoilageDennis S Nielsen, Tomas Jacobsen, Lene Jespersen, et al.Meat Science|November 9, 2011
An improved microtitre enzyme immunoassay to measure the boar taint steroid 5α-androst-16-en-3-one in blood plasma of pigsRolf Claus, Markus Lacorn, Carmen OstertagMeat Science|November 9, 2011
Eating quality of lamb meat: effects of breed, sex, degree of maturity and nutritional managementG Arsenos, G Banos, P Fortomaris, et al.Meat Science|November 9, 2011
Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chopsC Prestat, J Jensen, F K McKeith, et al.Meat Science|November 9, 2011
Temperatures and ages of boxed beef packed and distributed in CanadaC O Gill, T Jones, K Rahn, et al.Meat Science|November 9, 2011
Muscle lipids, vitamins E and A, and lipid oxidation as affected by diet and RN genotype in female and castrated male Hampshire crossbreed pigsA Högberg, J Pickova, J Babol, et al.Meat Science|November 9, 2011
The effects of shelf-life enhancers on E. coli K12 survival in needle-injected, surface contaminated beef strip steaks enhanced using recycled solutionsR Wicklund, D D Paulson, M C Rojas, et al.Meat Science|November 9, 2011
Effect of different carbon dioxide concentrations and exposure times in stunning of slaughter pigs: Impact on animal welfare and meat qualityB Nowak, T V Mueffling, J HartungPageof 871