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Meat Science|November 8, 2011
Meat from Sudan desert sheep and goats: Part 2-Composition of the muscular and fatty tissuesE S Gaili, A E AliMeat Science|November 8, 2011
Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stabilityJ A Unruh, C L Kastner, D H Kropf, et al.Meat Science|November 8, 2011
Effects of electrical stimulation and ageing of beef on the gelation properties and protein extractability of isolated myofibrilsK Samejima, K Fretheim, B EgelandsdalMeat Science|November 8, 2011
Characterization of green hams from Iberian pigs by fast analysis of subcutaneous fatJ Flores, C Biron, L Izquierdo, et al.Meat Science|November 8, 2011
Weight loss from beef sides during storage post mortem and its effects on carcass compositionA V Fisher, J A BayntunMeat Science|November 8, 2011
Factors affecting the rate of metmyoglobin accumulation in pre-packaged beefD E HoodMeat Science|November 8, 2011
Relationship between heat transfer parameters and the characteristic damage variables for the freezing of beefR H Mascheroni, A CalveloMeat Science|November 8, 2011
An investigation of ultimate pH in the muscles of commercial beef carcassesP V Tarrant, J SheringtonMeat Science|November 8, 2011
Relationships between chemical composition and physically separated tissues of the pig carcassW C Smith, G PearsonMeat Science|November 8, 2011
Modification of in-pack conditions to extend the storage life of vacuum packaged lambC O Gill, N PenneyPageof 871