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Meat Science|April 14, 2012
Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked porkY M Choi, K C Jung, J H Choe, et al.Meat Science|February 15, 2012
Reducing sodium levels in frankfurters using a natural flavor enhancerMegan M McGough, Takuya Sato, Scott A Rankin, et al.Meat Science|February 15, 2012
High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured hamMaría de Alba, Raquel Montiel, Daniel Bravo, et al.Meat Science|November 9, 2011
The effects of feed treatment and gender on the flavour and texture profiles of cured and uncured pork cuts. III. Effects of genderL E Jeremiah, R O Ball, J K Merrill, et al.Meat Science|November 9, 2011
Kinetic studies of the effect of muscle fiber type and tripolyphosphate on the aggregation of porcine salt-soluble proteinsG H Robe, Y L XiongMeat Science|November 9, 2011
The molecular location of Ehrlich chromogen and pyridinoline cross-links in bovine perimysial collagenR Kuypers, M Tyler, L B Kurth, et al.Meat Science|November 9, 2011
The influence of low temperature, type of muscle and electrical stimulation on the course of rigor mortis, ageing and tenderness of beef musclesU Olsson, C Hertzman, E TornbergMeat Science|November 9, 2011
Effect of oral loading of acid or base on the incidence of pale soft exudative pork (PSE) in stress-susceptible pigsJ A Boles, J F Patience, A L Schaefer, et al.Meat Science|November 9, 2011
Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chopsF J Monahan, A Asghar, J I Gray, et al.Meat Science|November 9, 2011
Modelling post-mortem tenderisation-II: Enzyme changes during storage of electrically stimulated and non-stimulated beefE Dransfield, D J Etherington, M A TaylorPageof 871