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Meat Science|August 3, 2013
Ochratoxin A in raw materials and cooked meat products made from OTA-treated pigsNina Perši, Jelka Pleadin, Dragan Kovačević, et al.Meat Science|April 25, 2013
Netchain coordinator services in pork supply chains including inspections according to the AMOR principleJuliane O'Hagan, Susanne Ellebrecht, Brigitte PetersenMeat Science|April 25, 2013
Learning to smell: repeated exposure increases sensitivity to androstenone, a major component of boar taintDaniel Mörlein, Lisa Meier-Dinkel, Jasmin Moritz, et al.Meat Science|May 16, 2013
Novel interactions of caffeic acid with different hemoglobins: effects on discoloration and lipid oxidation in different washed musclesSung Yong Park, Ingrid Undeland, Thippeswamy Sannaveerappa, et al.Meat Science|May 18, 2013
The effects of the myostatin g+6723G>A mutation on carcass and meat quality of lambMitchell Hope, Fay Haynes, Hutton Oddy, et al.Meat Science|June 25, 2013
Small heat shock proteins and toughness in intermediate pHu beefD Lomiwes, M M Farouk, D A Frost, et al.Meat Science|June 25, 2013
Nutrient database improvement project: the influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plateJ N Martin, J C Brooks, L D Thompson, et al.Meat Science|June 25, 2013
Prediction of fatty acids content in pig adipose tissue by near infrared spectroscopy: at-line versus in-situ analysisE Zamora-Rojas, A Garrido-Varo, E De Pedro-Sanz, et al.Meat Science|June 25, 2013
Marbling in the longissimus thoracis muscle from lean cattle breeds. Computer image analysis of fresh versus stained meat samplesF Peña, A Molina, C Avilés, et al.Meat Science|June 25, 2013
Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle typeJames R Claus, Chen DuPageof 871