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Meat Science|November 8, 2011
Evidence for differences in post mortem intramuscular phospholipase activity in several muscle typesR W Currie, F H WolfeMeat Science|November 8, 2011
Effect of curing salt and phosphate on the activity of porcine muscle proteasesC Sárraga, M Gil, J Arnau, et al.Meat Science|November 8, 2011
Predicting cutability of pork carcasses and hams using the Hennessy and Chong Fat Depth IndicatorJ A Kutsky, J W Savell, D D Johnson, et al.Meat Science|November 8, 2011
Differentiation of meat from horse, donkey and their hybrids (mule/hinny) by electrophoretic separation of albuminI Malmheden Yman, K SandbergMeat Science|November 8, 2011
Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristicsR A Bowling, T R Dutson, G C Smith, et al.Meat Science|November 8, 2011
Muscle: Bone ratios in beef rib sectionsH G Dolezal, C E Murphey, G C Smith, et al.Meat Science|November 8, 2011
The effect of different methods of electrical stunning of lambs on blood pressure and muscular activityG V Petersen, D H Carr, A S Davies, et al.Meat Science|November 8, 2011
Stability at cooking temperatures of model chicken breast muscle emulsionsM H Perchonok, J M RegensteinPageof 871