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Meat Science|November 8, 2011
Observations on the 3-methylhistidine content of bovine, ovine and porcine musclesS K Johnson, W J White, R A LawrieMeat Science|November 8, 2011
Chemical composition and quality attributes of goat meat and lambS A Babiker, I A El Khider, S A ShafieMeat Science|November 8, 2011
Quantitative determination of myoglobin and haemoglobin in beef by high-performance liquid chromatographyI M Oellingrath, A Iversen, G SkredeMeat Science|November 8, 2011
The effects of conditioning on meat collagen: Part 2-Direct biochemical evidence for proteolytic damage in insoluble perimysial collagen after conditioningC Stanton, N LightMeat Science|November 8, 2011
A note on the relationships between measures of water holding capacity in the M. longissimus dorsi and total drip loss from butchered pig carcasses during storageC Lopez-Bote, P D WarrissMeat Science|November 8, 2011
Use of a conditioned stimulus to study whether the initiation of electrical pre-slaughter stunning is painfulT M Leach, R Warrington, S B WottonMeat Science|November 8, 2011
Effects of normal, light/normal or double stunning on the incidence and severity of blood splash in lambsA H Kirton, L F FrazerhurstMeat Science|November 8, 2011
Electrical stimulation of rats: A model for evaluating low voltage stimulation parametersB B Chrystall, C E DevineMeat Science|November 8, 2011
Controlling growth of Streptococcus faecium in a ham model with heat and ethylenediamine tetraacetic acid, tertiary butylhydroquinone or nisinJ H Houben, B KrolMeat Science|November 8, 2011
Meat from Sudan desert sheep and goats: Part 1-Carcass yield, offals and distribution of carcass tissuesE S Gaili, A E AliPageof 871