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Meat Science|April 27, 2010
Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef pattiesMonika Gibis, Jochen WeissMeat Science|May 7, 2010
High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerizationYuan H Kim, Elisabeth Huff-Lonergan, Joseph G Sebranek, et al.Meat Science|April 9, 2010
Efficiency of mitochondrial DNA restriction analysis and RAPD-PCR to characterize yeasts growing on dry-cured Iberian ham at the different geographic areas of ripeningMaría J Andrade, Mar Rodríguez, Eva Casado, et al.Meat Science|April 9, 2010
Creatine and creatinine evolution during the processing of dry-cured hamLeticia Mora, Aleida S Hernández-Cázares, Miguel Angel Sentandreu, et al.Meat Science|April 9, 2010
Effects of irradiation on hamburgers enriched with folic acidI Galán, M L García, M D SelgasMeat Science|April 9, 2010
Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventionsS A Quilo, F W Pohlman, P N Dias-Morse, et al.Meat Science|April 9, 2010
The prevalence of Escherichia coli O157 and O157:H7 in ground beef and raw meatball by immunomagnetic separation and the detection of virulence genes using multiplex PCROzgür Cadirci, Belgin Siriken, Gökhan Inat, et al.Meat Science|April 9, 2010
Correlation of consumer assessment of longissimus dorsi beef palatability with image colour, marbling and surface texture featuresPatrick Jackman, Da-Wen Sun, Paul Allen, et al.Meat Science|April 9, 2010
Comparison of wheat- versus corn-based dried distillers' grains with solubles on meat quality of feedlot cattleN Aldai, J L Aalhus, M E R Dugan, et al.Meat Science|April 9, 2010
Nutritional composition of dry-cured ham and its role in a healthy dietF Jiménez-Colmenero, J Ventanas, F ToldráPageof 871