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Meat Science|October 4, 2014
Activity and expression of nitric oxide synthase in pork skeletal musclesRui Liu, Yu-pin Li, Wan-gang Zhang, et al.Meat Science|October 6, 2014
Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linkingSisse Jongberg, Linda de S Terkelsen, Rikke Miklos, et al.Meat Science|October 6, 2014
Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscleCristina Arroyo, Diana Lascorz, Louise O'Dowd, et al.Meat Science|October 6, 2014
Meat morals: relationship between meat consumption consumer attitudes towards human and animal welfare and moral behaviorCharlotte J S De Backer, Liselot HuddersMeat Science|October 8, 2014
Fatty acid profile, carcass and quality traits of meat from Nellore young bulls on pasture supplemented with crude glycerinE San Vito, J F Lage, A F Ribeiro, et al.Meat Science|October 10, 2014
Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatmentsC H Corbin, T G O'Quinn, A J Garmyn, et al.Meat Science|October 13, 2014
Classification and characterization of beef muscles using front-face fluorescence spectroscopyAmna Sahar, Éric DufourMeat Science|August 19, 2014
Influence of net energy content of the diets on productive performance and carcass merit of gilts, boars and immunocastrated males slaughtered at 120kg BWL Cámara, J D Berrocoso, J L Sánchez, et al.Meat Science|June 25, 2013
Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysisMilena Bjelanovic, Oddvin Sørheim, Erik Slinde, et al.Meat Science|June 25, 2013
Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage using autochthonous starter culturesT Pragalaki, J G Bloukas, P KotzekidouPageof 871