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Meat Science|November 9, 2011
Endurance-exercised growing sheep: I. Post-mortem and histological changes in skeletal musclesJ L Aalhus, M A PriceMeat Science|November 9, 2011
Quality control in the meat industry by multivariate statistics. The case of raw hamR Virgili, G ParolariMeat Science|November 9, 2011
Carcass traits of Kheri lambs maintained on different system of feeding managementS A Karim, Kuldeep Porwal, Suresh Kumar, et al.Meat Science|November 9, 2011
Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopyS Andrés, I Murray, E A Navajas, et al.Meat Science|November 9, 2011
Microstructural changes in Teruel dry-cured ham during processingV Larrea, I Pérez-Munuera, I Hernando, et al.Meat Science|November 9, 2011
Determination of potential inherent variability when measuring beef qualityD J O'Neill, D J Troy, A M MullenMeat Science|November 9, 2011
Effect of food grade organic acids on inoculated S. aureus, L. monocytogenes, E. coli and S. Typhimurium in sheep/goat meat stored at refrigeration temperatureZ B Dubal, A M Paturkar, V S Waskar, et al.Meat Science|November 9, 2011
Microstructural changes in rabbit meat wrapped with Pteridium aquilinum fern during postmortem storageI Sotelo, I Pérez-Munuera, A Quiles, et al.Meat Science|November 9, 2011
Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silversideRene J Beattie, Steven J Bell, Linda J Farmer, et al.Meat Science|November 9, 2011
Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A reviewS Raharjo, J N SofosPageof 871