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Meat Science|November 9, 2011
Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasmaN Fort, T C Lanier, P M Amato, et al.Meat Science|November 9, 2011
Is authentication of the geographic origin of poultry meat and dried beef improved by combining multiple trace element and oxygen isotope analysis?B M Franke, R Hadorn, J O Bosset, et al.Meat Science|November 9, 2011
The effect of selected functional additives and heat treatment on nitrosamine content in pasteurized pork hamRyszard RywotyckiMeat Science|November 9, 2011
Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grindingF W Pohlman, M R Stivarius, K S McElyea, et al.Meat Science|November 9, 2011
Differentiation of cattle species in beef by PCR-RFLP of mitochondrial and satellite DNAE L C Verkaar, I J Nijman, K Boutaga, et al.Meat Science|November 9, 2011
Comparison of shelf life of vacuum-packed pork and beefYlva Blixt, Elisabeth BorchMeat Science|November 9, 2011
Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing systemSonia Ventanas, Jesús Ventanas, Jorge RuizMeat Science|November 9, 2011
Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperatureLene Meinert, Lene T Andersen, Wender L P Bredie, et al.Meat Science|November 9, 2011
Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgersDimitrios Georgantelis, Georgios Blekas, Panagiota Katikou, et al.Meat Science|November 9, 2011
Lipolytic and oxidative changes in Iberian dry-cured loinE Muriel, A I Andres, M J Petron, et al.Pageof 871