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Meat Science|November 9, 2011
PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli rollS P Daigle, M W Schilling, N G Marriott, et al.Meat Science|November 9, 2011
Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beefS P Suman, C Faustman, S Lee, et al.Meat Science|November 9, 2011
Effect of vacuum-packaging storage on the quality level of ripened sausagesCarmine Summo, Francesco Caponio, Antonella PasqualoneMeat Science|November 9, 2011
Comparative study of trace elements in certain fish, meat and meat productsDilek Demirezen, Kadiriye UruçMeat Science|November 9, 2011
In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatmentsS L Mueller, D A King, B E Baird, et al.Meat Science|November 9, 2011
In vivo prediction of carcass composition and muscularity in purebred Texel lambsB T Wolf, D A Jones, M G OwenMeat Science|November 9, 2011
Development and evaluation of a cabrito smoked sausage productG H Cosenza, S K Williams, D D Johnson, et al.Meat Science|November 9, 2011
Sensory and chemical assessment of pork supplemented with iron and vitamin EM G O'Sullivan, D V Byrne, J H Nielsen, et al.Meat Science|November 9, 2011
The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendinosus muscleKrystyna PalkaMeat Science|November 9, 2011
The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurtersKezban Candogan, Nuray KolsariciPageof 871