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Meat Science|June 18, 2010
Effect of weaning status on lipids of Galician Blond veal: total fatty acids and 18:1 cis and trans isomersEsperanza Bispo, Teresa Moreno, Alicia Latorre, et al.Meat Science|June 1, 2010
Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerkyJeffrey J Sindelar, Matthew J Terns, Elizabeth Meyn, et al.Meat Science|June 1, 2010
Sensory acceptability of slow fermented sausages based on fat content and ripening timeAlicia Olivares, José Luis Navarro, Ana Salvador, et al.Meat Science|June 1, 2010
Detecting fractal power-law long-range dependence in pre-sliced cooked pork ham surface intensity patterns using Detrended Fluctuation AnalysisNektarios A Valous, Konstantinos Drakakis, Da-Wen SunMeat Science|June 22, 2010
Genetic and environmental effects on meat qualityR D Warner, P L Greenwood, D W Pethick, et al.Meat Science|June 19, 2010
Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meatHamid Reza Gheisari, Hossien MotamediMeat Science|September 30, 2010
Consumer selection of constant-weight ribeye, top loin, and sirloin steaksC M Leick, J M Behrends, T B Schmidt, et al.Meat Science|July 28, 2010
Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processesR S Filgueras, P Gatellier, L Aubry, et al.Meat Science|July 28, 2010
Nutrition during mid to late gestation affects growth, adipose tissue deposition, and tenderness in cross-bred beef steersK R Underwood, J F Tong, P L Price, et al.Meat Science|July 22, 2010
Disparity of dietary effects on collagen characteristics and toughness between two beef musclesA C Archile-Contreras, I B Mandell, P P PurslowPageof 871