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Meat Science|November 9, 2011
Injection of water and polyphosphate into pork to improve juiciness and tenderness after cookingP R Sheard, G R Nute, R I Richardson, et al.Meat Science|November 9, 2011
Breed type and ageing time effects on sensory characteristics of beef strip loin steaksM M Campo, C Sañudo, B Panea, et al.Meat Science|November 9, 2011
Biologically active polyamines in beef, pork and meat products: A reviewP KalačMeat Science|November 9, 2011
Feeding Iberian pigs with acorns and grass in either free-range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfatA I Rey, A Daza, C López-Carrasco, et al.Meat Science|November 9, 2011
Carcass characteristics of suckling lambs protected by the PGI "Lechazo de Castilla y León" European quality label: Effect of breed, sex and carcass weightE Miguélez, J M Zumalacárregui, M T Osorio, et al.Meat Science|November 9, 2011
Manipulation of the pre-rigor glycolytic behaviour of bovine M. longissimus dorsi in order to identify causes of inconsistencies in tendernessA White, A O'Sullivan, D J Troy, et al.Meat Science|November 9, 2011
Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausagesG A Teye, J D Wood, F M Whittington, et al.Meat Science|November 9, 2011
Quantification of myosin heavy chain isoform in porcine muscle using an enzyme-linked immunosorbent assayF F Depreux, C S Okamura, D R Swartz, et al.Meat Science|November 9, 2011
Effect of rapid and conventional cooling methods on the quality of cooked ham jointsE M Desmond, T A Kenny, P Ward, et al.Meat Science|November 9, 2011
Meat tenderization by proteolytic enzymes after osmotic dehydrationB Gerelt, Y Ikeuchi, A SuzukiPageof 871