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Meat Science|November 9, 2011
Drip loss sampling in porcine m. longissimus dorsiLars Bager ChristensenMeat Science|November 9, 2011
Cured products from different animal speciesMaria Antonietta Paleari, Vittorio Maria Moretti, Giuseppe Beretta, et al.Meat Science|November 9, 2011
Color evaluation of carbon monoxide treated porcine bloodP R Fontes, L A M Gomide, E M Ramos, et al.Meat Science|November 9, 2011
Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors: 2. Joints composition, meat and fat traitsC Pugliese, G Calagna, V Chiofalo, et al.Meat Science|November 9, 2011
Influence of cattle breed and ageing time on textural meat qualityF Monsón, C Sañudo, I SierraMeat Science|November 9, 2011
Sensory and instrumental analysis of longitudinal and transverse textural variation in pork longissimus dorsiStine Hansen, Thomas Hansen, Margit Dall Aaslyng, et al.Meat Science|November 9, 2011
Visualization of drip channels in meat using NMR microimagingHanne Christine Bertram, Andrew K Whittaker, Henrik J Andersen, et al.Meat Science|November 9, 2011
The effect of air temperature, velocity and visual lean (VL) composition on the tempering times of frozen boneless beef blocksTim Brown, Stephen J JamesMeat Science|November 9, 2011
Influence of season, distance and mixed loads on the physical and carcass integrity of pigs transported to slaughterL F Gosálvez, X Averós, J J Valdelvira, et al.Meat Science|November 9, 2011
Augmented postmortem glycolysis does not occur early postmortem in AMPKγ3-mutated porcine muscle of halothane positive pigsT L Copenhafer, B T Richert, A P Schinckel, et al.Pageof 871