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Meat Science|November 9, 2011
Fatty acid profiles in three stress genotypes of swine and relationships with performance, carcass and meat quality traitsJ Piedrafita, L L Christian, S M LonerganMeat Science|November 9, 2011
Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsiO Sørheim, J Idland, E C Halvorsen, et al.Meat Science|November 9, 2011
Partial purification and characterisation of dipeptidyl peptidase II from porcine skeletal muscleM A Sentandreu, F ToldráMeat Science|November 9, 2011
Effect of tocopherol concentration on rancidity development during frozen storage of a cured and an uncured processed pork productHeather A Channon, Graham R TroutMeat Science|November 9, 2011
Palatability of bison semimembranosus and effects of marinationJ S Dhanda, R B Pegg, J A M Janz, et al.Meat Science|November 9, 2011
Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages-'piroski'-stored under vacuum and modified atmospheres at +4 and +10 °CEfthimia S Pexara, John Metaxopoulos, Eleftherios H DrosinosMeat Science|November 9, 2011
Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storageStephanie A Coronado, Graham R Trout, Frank R Dunshea, et al.Meat Science|November 9, 2011
Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua hamG M Zhao, G H Zhou, W Tian, et al.Meat Science|November 9, 2011
Frozen storage conditions and rancid flavour development in lambC J Hagyard, A H Keiller, T L Cummings, et al.Pageof 871