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Meat Science|April 10, 2013
Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and storedMarsha L Sickler, James R Claus, Norman G Marriott, et al.Meat Science|April 10, 2013
Use of image analysis of cross-sectional cuts to estimate the composition of the 10th-11th-12th rib-cut of European lean beef bullsR Santos, F Peña, M Juárez, et al.Meat Science|April 10, 2013
Association of bovine meat quality traits with genes included in the PPARG and PPARGC1A networksN Sevane, E Armstrong, O Cortés, et al.Meat Science|April 10, 2013
Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networksValeria S Eim, Susana Simal, Carmen Rosselló, et al.Meat Science|April 27, 2013
Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrixMehdi Triki, Ana M Herrero, Francisco Jiménez-Colmenero, et al.Meat Science|April 18, 2013
Policy implications of trends in Turkey's meat sector with respect to 2023 visionFahri Yavuz, Abdulbaki Bilgic, Mustafa Terin, et al.Meat Science|March 19, 2013
Natural antioxidants in meat and poultry productsLiz Karre, Keyla Lopez, Kelly J K GettyMeat Science|March 19, 2013
Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaksMichael E Dikeman, Ersel Obuz, Veli Gök, et al.Meat Science|March 19, 2013
Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausagesC Chabanet, A Tarrega, C Septier, et al.Meat Science|May 4, 2013
Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef pattiesAlexander M Stelzleni, Amudhan Ponrajan, Mark A HarrisonPageof 871