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Meat Science|November 9, 2011
Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meatInes Essid, Maher Medini, Mnasser HassounaMeat Science|November 9, 2011
Meat quality is associated with muscle metabolic status but not contractile myofiber type composition in premature pigsX Li, X Yang, B Shan, et al.Meat Science|November 9, 2011
Phosphate analysis of natural sausage casings preserved in brines with phosphate additives as inactivating agent - Method validationJ J Wijnker, J L M Tjeerdsma-van Bokhoven, E J A VeldhuizenMeat Science|November 9, 2011
Effect of low temperatures (-18 to +5°C) on the texture of beef leanK W Farag, J G Lyng, D J Morgan, et al.Meat Science|November 9, 2011
Partial replacement of nitrite by annatto as a colour additive in sausageS Zarringhalami, M A Sahari, Z Hamidi-EsfehaniMeat Science|November 9, 2011
Analysis of biogenic amines in northern and southern European sausages and role of flora in amine productionD Ansorena, M C Montel, M Rokka, et al.Meat Science|November 9, 2011
Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk)Hüseyin Bozkurt, Osman ErkmenMeat Science|November 9, 2011
Intron variability in an actin gene can be used to discriminate between chicken and turkey DNAAndrew K Lockley, Ronald G BardsleyMeat Science|November 9, 2011
Changes in proteasome activity during postmortem aging of bovine muscleMarie Lamare, Richard G Taylor, Luc Farout, et al.Meat Science|November 9, 2011
Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part II. Effect of post-slaughter ageingMelissa P Rees, Graham R Trout, Robyn D WarnerPageof 871