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Meat Science|November 9, 2011
Effects of nitric oxide and oxidation in vivo and postmortem on meat tendernessR D Warner, F R Dunshea, E N Ponnampalam, et al.Meat Science|November 9, 2011
Consumer perception of meat quality and implications for product development in the meat sector-a reviewKlaus G Grunert, Lone Bredahl, Karen BrunsøMeat Science|November 9, 2011
Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausagesJ Ambrosiadis, N Soultos, A Abrahim, et al.Meat Science|November 9, 2011
Water characteristics in cooked beef as influenced by ageing and high-pressure treatment-an NMR micro imaging studyHanne Christine Bertram, Andrew K Whittaker, W Robin Shorthose, et al.Meat Science|November 9, 2011
Does the newly discovered calpain 10 play a role in meat tenderization during post-mortem storage?Mohammad A Ilian, Alaa El-Din A Bekhit, Roy BickerstaffeMeat Science|November 9, 2011
A procedure to determine the water-binding capacity of meat trimmings for cooked sausage formulationPetri Pouttu, Eero PuolanneMeat Science|November 9, 2011
Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish beefS C Maher, A M Mullen, A P Moloney, et al.Meat Science|November 9, 2011
Carcass and meat quality of selected final hybrids of pigs in the Czech RepublicJ Simek, M Grolichová, I Steinhauserová, et al.Pageof 871