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Meat Science|November 9, 2011
Evaluation of rib steak colour from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughterA Lynch, D J Buckley, K Galvin, et al.Meat Science|November 9, 2011
Proximate composition, selected minerals, cholesterol content and lipid oxidation of mechanically and hand-deboned chickens from the Jordanian marketR Al-Najdawi, B AbdullahMeat Science|November 9, 2011
The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beefF W Pohlman, M R Stivarius, K S McElyea, et al.Meat Science|November 9, 2011
Reduction of microorganisms in ground beef using multiple intervention technologyF W Pohlman, M R Stivarius, K S McElyea, et al.Meat Science|November 9, 2011
Effect of temperature on the radiation resistance of virulent Yersinia enterocoliticaChristopher H Sommers, Brendan A Niemira, Michael Tunick, et al.Meat Science|November 9, 2011
Bacterial populations associated with meat from the deboning room of a high throughput red meat abattoirS Nel, J F R Lues, E M Buys, et al.Meat Science|November 9, 2011
Electronic nose for the identification of pig feeding and ripening time in Iberian hamsJ P Santos, M García, M Aleixandre, et al.Meat Science|November 9, 2011
Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrilsB C Bowker, D R Swartz, A L Grant, et al.Meat Science|November 9, 2011
Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef musclesW K Chan, K Hakkarainen, C Faustman, et al.Meat Science|November 9, 2011
The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packsM N O'Grady, F J Monahan, R M Burke, et al.Pageof 871