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Meat Science|November 9, 2011
Absorbance of light by mitochondria in pork muscle fibres differing in myoglobin contentH J SwatlandMeat Science|November 9, 2011
Quality characteristics of loaves from buffalo meat, liver and vegetablesSuresh Devatkal, S K Mendiratta, N KondaiahMeat Science|November 9, 2011
The effect of cooling rate on beef tenderness: The significance of pH at 7 °CTapio Hannula, Eero PuolanneMeat Science|November 9, 2011
Up- and down-regulation of longissimus tenderness parallels changes in the myofibril-bound calpain 3 proteinMohammad A Ilian, Alaa El-Din A Bekhit, Bradley Stevenson, et al.Meat Science|November 9, 2011
Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage "salchichón" ripened with commercial starter culturesMaría J Benito, Mar Rodríguez, Alberto Martín, et al.Meat Science|November 9, 2011
Ohmic processing: Electrical conductivities of pork cutsN Shirsat, J G Lyng, N P Brunton, et al.Meat Science|November 9, 2011
Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausagesZ PietrasikMeat Science|November 9, 2011
Estimation of chemical carcass composition from 8th rib characteristics with Belgian blue double-muscled bullsS De Campeneere, L O Fiems, G Van de Voorde, et al.Meat Science|November 9, 2011
Sensory and physical characteristics of enhanced vs. non-enhanced meat from mature cowsL C HoffmanMeat Science|November 9, 2011
Deferment of slaughtering in swine affected by cutaneous erysipelasGiampaolo Colavita, Alberto Vergara, Adriana IanieriPageof 871