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Meat Science|November 9, 2011
Comparison of the thermal characteristics of connective tissue in loose structured and normal structured porcine M. semimembranosusLiisa Voutila, Marita Ruusunen, Eero PuolanneMeat Science|November 9, 2011
Feeding strategy for improving tenderness has opposite effects in two different musclesMargrethe Therkildsen, Malene B Houbak, Derek V ByrneMeat Science|November 9, 2011
Proteins in longissimus muscle of Korean native cattle and their relationship to meat qualityNam Kuk Kim, Soohyun Cho, Seung Hwan Lee, et al.Meat Science|November 9, 2011
Beef sausage structure affected by sodium chloride and potassium lactateThierry Astruc, Roland Labas, Jean Luc Vendeuvre, et al.Meat Science|November 9, 2011
Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplementsP G Peiretti, G MeineriMeat Science|November 9, 2011
The use of various live animal measurements to predict carcass and meat quality in two divergent lamb breedsN R Lambe, E A Navajas, C P Schofield, et al.Meat Science|November 9, 2011
Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsiJ Renwick Beattie, Steven E J Bell, Claus Borggaard, et al.Meat Science|November 9, 2011
Development of a hybrid image processing algorithm for automatic evaluation of intramuscular fat content in beef M. longissimus dorsiCheng-Jin Du, Da-Wen Sun, Patrick Jackman, et al.Meat Science|November 9, 2011
Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meatK Lunde, B Egelandsdal, J Choinski, et al.Meat Science|November 9, 2011
Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsionsMario Estévez, Petri Kylli, Eero Puolanne, et al.Pageof 871