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Meat Science|November 9, 2011
Effect of days on concentrate feed on sensory off-flavor score, off-flavor descriptor and fatty acid profiles for selected muscles from cull beef cowsA M Stelzleni, D D JohnsonMeat Science|November 9, 2011
Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stressD V Byrne, W L Bredie, L S Bak, et al.Meat Science|November 9, 2011
Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličanT Komprda, J Neznalovà, S Standara, et al.Meat Science|November 9, 2011
The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborumG A Redmond, B McGeehin, J J Sheridan, et al.Meat Science|November 9, 2011
Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beefP Jayasingh, D P Cornforth, C E Carpenter, et al.Meat Science|November 9, 2011
Non-destructive estimation of the intramuscular fat content of the longissimus muscle of pigs by means of spectral analysis of ultrasound echo signalsD Mörlein, F Rosner, S Brand, et al.Meat Science|November 9, 2011
High hydrostatic pressure inactivation of vegetative microorganisms, aerobic and anaerobic spores in pork Marengo, a low acidic particulate food productF MoermanMeat Science|November 9, 2011
Effect of radiation processing on the quality of chilled meat productsSweetie R Kanatt, Ramesh Chander, Arun SharmaMeat Science|November 9, 2011
Characteristics of impala (Aepyceros melampus) skeletal musclesTertius A Kohn, Brian Kritzinger, Louw C Hoffman, et al.Meat Science|November 9, 2011
Characterization of the microbial flora from a traditional Greek fermented sausageE H Drosinos, M Mataragas, N Xiraphi, et al.Pageof 871