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Meat Science|November 9, 2011
Effects of high pressure treatments on intramuscular connective tissueY Ueno, Y Ikeuchi, A SuzukiMeat Science|November 9, 2011
The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat qualityV E Beattie, R N Weatherup, B W Moss, et al.Meat Science|November 9, 2011
Influence of sex and slaughter weight on carcass and meat quality in light and medium weight lambs produced in intensive systemsH Vergara, A Molina, L GallegoMeat Science|November 9, 2011
Optimization of instrumental colour analysis in dry-cured hamMarta García-Esteban, Diana Ansorena, Olga Gimeno, et al.Meat Science|November 9, 2011
Changes in structure and color characteristics of irradiated chicken breasts as a function of dosage and storage timeYongliang Liu, Xuetong Fan, Yud-Ren Chen, et al.Meat Science|November 9, 2011
Effect of breed-type on performance and carcass traits of intensively managed hair sheepJ M Burke, J K Apple, W J Roberts, et al.Meat Science|November 9, 2011
Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I-sensory perceptionM M Campo, G R Nute, J D Wood, et al.Meat Science|November 9, 2011
Lipid peroxidation-derived cytotoxic aldehyde, 4-hydroxy-2-nonenal in smoked porkD M S Munasinghe, K Ichimaru, T Matsui, et al.Meat Science|November 9, 2011
Effect of citric acid on the radiation resistance of Listeria monocytogenes and frankfurter quality factorsChristopher H Sommers, Xuetong Fan, A Phillip Handel, et al.Meat Science|November 9, 2011
Development of optimal protocol for visible and near-infrared reflectance spectroscopic evaluation of meat qualityS D Shackelford, T L Wheeler, M KoohmaraiePageof 871