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Meat Science|November 8, 2011
Effect of hot-boned pork on the keeping quality of fresh pork sausageI Guerrero Legarreta, W R Usborne, G C AshtonMeat Science|November 8, 2011
Quality, palatability and weight loss of pork as affected by electrical stimulationD D Johnson, J W Savell, L Weatherspoon, et al.Meat Science|November 8, 2011
Sarcomere shortening of prerigor muscles and its influence on drip lossK O Honikel, C J Kim, R Hamm, et al.Meat Science|November 8, 2011
A comparison of distribution and composition of intramuscular fat in Duroc Jersey and Hampshire pigs at 100 kg liveweightP T García, J J Casal, C Olsen, et al.Meat Science|November 8, 2011
The effects of conditioning on meat collagen: Part 3-Evidence for proteolytic damage to endomysial collagen after conditioningC Stanton, N LightMeat Science|November 8, 2011
Utility of immunohistochemical identification of muscle proteins in microstructural studies of comminuted meat productsM H Zijderveld, P A KoolmeesMeat Science|November 8, 2011
Effects of added connective tissues on the sensory and mechanical properties of restructured beef steaksE D Strange, R C WhitingMeat Science|November 8, 2011
A comparison of DNA-hybridization, immunodiffusion, countercurrent immunoelectrophoresis and isoelectric focusing for detecting the admixture of pork to beefA K Winterø, P D Thomsen, W DaviesMeat Science|November 8, 2011
Meat cooking techniques-Part 1: A preliminary study of the effect of the rate of heating in waterD Appel, B LöfqvistPageof 871