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Meat Science|November 9, 2011
Factors affecting the level of boar taint in entire male pigs as assessed by consumer sensory panelJ Babol, E J Squires, E A GullettMeat Science|November 9, 2011
Porcine troponin I: a thermostable species marker proteinFur-Chi Chen, Y-H Peggy HsiehMeat Science|November 9, 2011
Microbiological safety standards and public health goals to reduce foodborne diseaseEwen C D ToddMeat Science|November 9, 2011
Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectraB Leroy, S Lambotte, O Dotreppe, et al.Meat Science|November 9, 2011
Effect of irradiation on the quality of turkey ham during storageM J Zhu, E J Lee, A Mendonca, et al.Meat Science|November 9, 2011
Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground porkPreetha Jayasingh, Daren P CornforthMeat Science|November 9, 2011
Sensory and meat quality traits of pork in relation to post-slaughter treatment and RN genotypeAsa Josell, Gertrud von Seth, Eva TornbergMeat Science|November 9, 2011
Quality of buffalo meat burger containing legume flours as bindersV K Modi, N S Mahendrakar, D Narasimha Rao, et al.Meat Science|November 9, 2011
Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausagesB Herranz, M Fernández, E Hierro, et al.Meat Science|November 9, 2011
Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force valuesD R McKenna, D A King, J W SavellPageof 871