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Meat Science|November 9, 2011
Biochemical and transcriptomic analyses of two bovine skeletal muscles in Charolais bulls divergently selected for muscle growthKarine Sudre, Isabelle Cassar-Malek, Anne Listrat, et al.Meat Science|November 9, 2011
Prediction of texture and colour of dry-cured ham by visible and near infrared spectroscopy using a fiber optic probeR M García-Rey, J García-Olmo, E De Pedro, et al.Meat Science|November 9, 2011
Meat bolus properties in relation with meat texture and chewing contextClaude Yven, Joseph Culioli, Laurence MiocheMeat Science|November 9, 2011
Evaluation method for firmness and stickiness of porcine perirenal fatT Nishioka, M IrieMeat Science|November 9, 2011
Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beefH A Ismail, E J Lee, K Y Ko, et al.Meat Science|November 9, 2011
Characteristics of meat emulsion systems as influenced by different levels of lemon albedoC Sarıçoban, B Ozalp, M T Yılmaz, et al.Meat Science|November 9, 2011
Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig dietsC Santos, L Hoz, M I Cambero, et al.Meat Science|November 9, 2011
Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausagesSantiago Ruiz-Moyano, Alberto Martín, María José Benito, et al.Meat Science|November 9, 2011
Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groupsM A Laster, R D Smith, K L Nicholson, et al.Meat Science|November 9, 2011
Intramuscular fatty acid profile of longissimus dorsi and semitendinosus muscle from Pateri goats fed under traditional feeding system of Sindh, PakistanFarah N Talpur, M I Bhanger, S T H SheraziPageof 871