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Meat Science|November 9, 2011
On-line classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopyS D Shackelford, T L Wheeler, M KoohmaraieMeat Science|November 9, 2011
Perspective of NIRS measurements early post mortem for prediction of pork qualityA H Hoving-Bolink, H W Vedder, J W M Merks, et al.Meat Science|November 9, 2011
Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuumLiza John, Daren Cornforth, Charles E Carpenter, et al.Meat Science|November 9, 2011
Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hamsAldo Di Luccia, Gianluca Picariello, Giuseppina Cacace, et al.Meat Science|November 9, 2011
Breed, slaughter weight and ageing time effects on sensory characteristics of lambS Martínez-Cerezo, C Sañudo, I Medel, et al.Meat Science|November 9, 2011
Differences in meat quality between organically and conventionally produced pigsViktoria Olsson, Kristina Andersson, Ingemar Hansson, et al.Meat Science|November 9, 2011
The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pHD J Pulford, S Fraga Vazquez, D F Frost, et al.Meat Science|November 9, 2011
Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loinsR D Smith, K L Nicholson, J D W Nicholson, et al.Meat Science|November 9, 2011
Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional propertiesDarine Selmane, Vial Christophe, Djelveh GholamrezaMeat Science|November 9, 2011
Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphereP I Zakrys, S A Hogan, M G O'Sullivan, et al.Pageof 871