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Meat Science|November 9, 2011
Productive performance and meat quality of Mouflon×Sarda and Sarda×Sarda suckling lambsG M Vacca, V Carcangiu, M L Dettori, et al.Meat Science|November 9, 2011
Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storageUlkü Dalmış, Ayla SoyerMeat Science|November 9, 2011
Rapid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC-PAD analysis of 4-hydroxyprolineM C Messia, T Di Falco, G Panfili, et al.Meat Science|November 9, 2011
Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsiA Lagerstedt, L Enfält, L Johansson, et al.Meat Science|November 9, 2011
Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR-DGGEP Hu, X L Xu, G H Zhou, et al.Meat Science|November 9, 2011
Composition and quality differences between the longissimus and infraspinatus muscles for several groups of pasture-finished cattleR W Purchas, M ZouMeat Science|November 9, 2011
Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stabilityDiana Martin, Jorge Ruiz, Riitta Kivikari, et al.Meat Science|November 9, 2011
Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar proteinYouling L Xiong, Kingsley K Agyare, Kwaku AddoMeat Science|November 9, 2011
Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin EM G O'Sullivan, D V Byrne, J Stagsted, et al.Meat Science|November 9, 2011
Purification of transglutaminase and its effects on myosin heavy chain and actin of spent hensTsai-Fuh Tseng, Ming-Tsao Chen, Deng-Cheng LiuPageof 871