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Meat Science|November 9, 2011
Effects of dietary α-lipoic acid on glycolysis of postmortem muscleQ W Shen, M DuMeat Science|November 9, 2011
Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivationB C Bowker, D R Swartz, A L Grant, et al.Meat Science|November 9, 2011
Correlation of animal diet and fatty acid content in young goat meat by gas chromatography and chemometricsWendell K T Coltro, Márcia M C Ferreira, Francisco A F Macedo, et al.Meat Science|November 9, 2011
Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat pattiesK S Rhee, L M Anderson, A R SamsMeat Science|November 9, 2011
Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripeningFashan Wei, Xinglian Xu, Guanghong Zhou, et al.Meat Science|November 9, 2011
A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scatteringD Alvarez, M Castillo, F A Payne, et al.Meat Science|November 9, 2011
Intramuscular lipid and fatty acid profile of sheep comprising four sex-types and seven slaughter weights produced following commercial procedureN J Okeudo, B W MossMeat Science|November 9, 2011
Identification of meats from red deer (Cervus elaphus), fallow deer (Dama dama), and roe deer (Capreolus capreolus) using polymerase chain reaction targeting specific sequences from the mitochondrial 12S rRNA geneV Fajardo, I González, I López-Calleja, et al.Meat Science|November 9, 2011
Indoor fattening of lambs raised on pasture. Part 1: Influence of stall finishing duration on lipid classes and fatty acids in the longissimus thoracis muscleB Aurousseau, D Bauchart, X Faure, et al.Meat Science|November 9, 2011
Sodium diffusion in cured pork determined by (22)Na radiologyChristian Vestergaard, Bertel Lohmann Andersen, Jens Adler-NissenPageof 871