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Meat Science|November 9, 2011
Effect of calcium infusion on tenderness and ageing rate of pork m. longissimus thoracis et lumborum after accelerated boningMelissa P Rees, Graham R Trout, Robyn D WarnerMeat Science|November 9, 2011
Monitoring androstenone levels in boars by direct immunochemical analysis of serum samplesMika Tuomola, Riikka Harpio, Eeva-Riitta Wirta, et al.Meat Science|November 9, 2011
Muscle type specific expression of tropomyosin isoforms in bovine skeletal musclesM Oe, M Ohnishi-Kameyama, I Nakajima, et al.Meat Science|November 9, 2011
Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian hamAngela Jurado, Carmen García, María L Timón, et al.Meat Science|November 9, 2011
Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fatS Ahmad, P K SrivastavaMeat Science|November 9, 2011
Comparison of stunning methods in the dissemination of central nervous system tissue on the beef carcass surfaceD G Lim, Y Erwanto, M LeeMeat Science|November 9, 2011
Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meatF R Dunshea, D N D'Souza, D W Pethick, et al.Meat Science|November 9, 2011
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changesElisabeth Huff-Lonergan, Steven M LonerganMeat Science|November 9, 2011
Prediction of color and pH measurement throughout boneless center-cut pork loinsJ L Norman, E P Berg, M R Ellersieck, et al.Meat Science|November 9, 2011
Microbiological conditions of detained beef carcasses before and after removal of visible contaminationC O Gill, C LandersPageof 871